The end of the dog days is approaching, marking the last wave of hot weather in summer. During this period, a light and nourishing diet is particularly important, as it helps to prepare the body for the upcoming autumn and aids adaptation to the seasonal change. The diet during the end of the dog days should focus on clearing heat and dampness while nourishing vital energy. Choosing ingredients that are both nourishing and refreshing is the best option. Recommended are the “5 Treasures of the End of the Dog Days”: Spicy Chicken Feet, Crispy Tofu with Egg, Braised Eggplant, Scallion Oil Clams, and Minced Meat with White Jade Mushrooms. These dishes are not only delicious but also help relieve summer dampness and heat, nurturing the stomach and allowing the body to smoothly transition through the end of the dog days and welcome the upcoming autumn.
1. Spicy Chicken Feet
Ingredients: 500g chicken feet; 10-15 dried chilies (adjust according to taste); 1 tablespoon Sichuan pepper; 3 slices of ginger; 1 green onion (cut into sections); 4 cloves of garlic (sliced); 2 tablespoons soy sauce; 1 tablespoon light soy sauce; 1 tablespoon cooking wine; salt to taste; 1 tablespoon sugar; 1/2 tablespoon chicken essence (optional); a pinch of white pepper; appropriate amount of cilantro (for garnish); appropriate amount of cooking oil.
Steps:
1. Prepare the chicken feet: Clean the chicken feet, trim the nails, and soak them in clean water for 30 minutes to remove blood and impurities.
2. Blanch: Add water to a pot, place the chicken feet inside, bring to a boil and skim off the foam, then remove the chicken feet and rinse them with clean water, set aside.
3. Prepare the seasonings: Slice the ginger, cut the green onion into sections, and slice the garlic, set aside.
4. Sauté the seasonings: Heat an appropriate amount of oil in a pan, add the Sichuan pepper and sauté until fragrant, then add the dried chilies and sauté, and finally add the ginger slices, green onion sections, and garlic to sauté.
5. Cook the chicken feet: Add the blanched chicken feet to the pan, stir-fry evenly until the surface turns slightly yellow.
6. Season: Add soy sauce, light soy sauce, cooking wine, salt, sugar, and white pepper, and stir-fry evenly.
7. Simmer: Add enough water (enough to cover the chicken feet), bring to a boil over high heat, then reduce to a simmer for 30-40 minutes until the chicken feet absorb the flavor and the sauce thickens.
8. Reduce the sauce: Once the chicken feet are fully cooked and the sauce thickens, add chicken essence (optional) before turning off the heat, and stir well.
9. Serve: Plate the spicy chicken feet, sprinkle with chopped cilantro for garnish, and enjoy.
