Angelica sinensis, commonly known as dong quai or “female ginseng” is a herb from the family Apiaceae, indigenous to China. In Chinese, angelica is a beautiful flowering plant that has been used in the Far East since ancient times as a medicine, spice, and tonic. Using it to cook can flavor the dish.
Cooking time: 30-60 minutes.
Ingredients: 10 pieces of chicken feet;
Seasonings: oil; salt; chicken essence
1. Cut the chicken toes away, then soak in the water for about 10 minutes, take out of the water and clean. Get ginger, goji, and Chinese angelica prepared.
2. Bring water into boiling in the pot, add then ginger. Then scald the chicken feet until their colors changed.
3. Get scalded chicken feet cleaned and prepare in a plate. Start to boil water again for another.
4. After the water is boiling, add the scalded chicken feet into the water.
5. Boil in high heat. After boiling continue to cook for about 8 minutes, add goji, salt and chicken essence according to personal preference. Then switch off the heat, let the chicken feet stay for 10 minutes in water.