香辣豉汁凤爪 Black Bean Chicken Claws

香辣豉汁凤爪 ~ 好味道，好下饭，更是好酒伴！
小时候老人家常说吃凤爪过多，
写字手会发抖。。。哈哈哈！
有没有根据就不清楚了。
不过我很喜欢吃凤爪，
吃点心就爱叫一碟蒸凤爪，
自己也爱弄凤爪吃！
材料Ingredients:

鸡爪 8 pieces chicken claws

黑豆豉 2 tablespoons black bean paste

蒜末及洋葱末 minced garlic & shallot

香葱段及芫荽 spring onion & coriander

辣椒，八角及丁香花适量
chili, star anise & clove

调味料：老抽，生抽，绍兴酒，蚝油

seasoning: light soy sauce, dark soy sauce, shao xin wine, oyster sauce

将鸡爪洗净，开水锅中焯水 

然后放冷水中洗去浮沫备用 

砂锅放油，加入蒜末及洋葱末炒香 

加入黑豆豉及辣椒翻炒至香 

放入鸡爪翻炒一会 

然后将放入清水 

加入香葱段，芫荽，八角及丁香花和调味料 

先用大火烧开 

再改用小火焖煮30至45分钟或至鸡爪酥烂即可 

boiled the chicken claws and put in cold water

to wash away the oil then drain and set aside

heat oil in clay pot, add in mince garlic & shallot

stir fry for about 1 minute

add in black bean paste and chili stir fry for another 1 minute
add in the chicken claw and stir fry and mix well 

add in water, cover all ingredients

add in spring onion, coriander, star anise and lilac and seasoning

bring to boil in high heat 

then simmer in low heat for about 30-45 minutes

or until the chicken claw is tender