这喜爱的一道菜，和传统的冬姑焖鸡爪有点相识
不过我没有加入冬姑，只想吃到香嫩又带点辣的鸡爪。
材料Ingredients:
鸡爪4对
3大匙豆瓣酱
冰糖适量
蒜末及洋葱末
姜片
香葱段
香菜
辣椒适量
八角及丁香花
8 pieces chicken claws
3 tablespoons taucu paste
rock sugar
minced garlic & onion
sliced ginger
spring onion & parsley
chili
star anise & lilac
调味料：花雕酒，盐，蚝油
seasoning: rice wine, salt, 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
炒锅放油，加入姜片，蒜末及洋葱末炒香
加入辣豆瓣酱翻炒至香
放入鸡爪翻炒一会
然后将炒香的鸡爪转移到大褒，放入清水
加入香葱段，香菜，辣椒，冰糖
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 wok, add in sliced ginger, mince garlic & onion
stir fry for about 1 minute
add in taucu paste and stir fry for another 1-2 minutes
add in chicken claws and stir fry
transfer the chicken claw into a big pot
add in water, cover all ingredients
add in spring onion, parsley, rock sugar, chili,
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
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