韓式辣鳳爪
疫情煮到悶？不如今晚食雞腳！雞腳的煮法非常之多，既可以煮中式嘅南乳、陳醋口味，又可以試下泰式、或者韓式口味，款款都配飯一流，而且煮法簡單。
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1雞腳洗淨，剪去腳趾。雞腳凍水落鑊，水滾後氽水3-5分鐘，撈起沖淨。 Wash chicken feet. Remove the nails. Put chicken feet into a pot of cold water, boil it for 3-5 minutes, drain and wash.
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2預先將韓式辣醬、茄汁、生抽、砂糖攬拌均勻備用。 Mix gochujang, ketchup, soy sauce, and sugar thoroughly.
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3燒熱白鑊，炒香白芝麻，舀起放涼備用 Heat up a pan to toast white sesamen, cool down.
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4加油燒熱鍋，加入蒜蓉炒香，然後加入雞腳拌炒，再下醬料兜炒。加水炆煮10分鐘。上碟灑上白芝麻，即熱享用。 Grease and heat a pan, fry chopped garlic, along with chicken feet, stir fry with the sauce prepared. Add water to simmer for 10 minutes. Plate up the dish with white sesame, serve while hot.
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