China · Home-style
Boneless Chicken Feet
Chicken feet simmered until soft, frozen briefly to firm the skin, then deboned and tossed in a sour, hot and garlicky dressing.
Deboning chicken feet is a technique perfected in the markets of the southwest, where the bones are worked out by splitting each toe from the tip down to the knuckle and then pulling the skin back along the leg. It takes patience more than skill. The sourness of the black vinegar and the heat of the chilies are what make the effort worthwhile.
Ingredients
- chicken feet1 kg
- ginger4 pieces
- cooking wine65 g
- garlic10 pieces
- bird's eye chili4 pieces
- light soy sauce15 g
- oyster sauce15 g
- black vinegar50 g
- sugar10 g
- salt3 g
- Sichuan pepper oil10 ml
- cilantro3 pieces
- lemon2 pieces
Directions
- 1
Use scissors or a knife to cut off the nails on the chicken feet, taking the flesh and bone underneath with them, so that not a trace of nail is left.
- 2
Wash them clean and set aside.
- 3
Put the chicken feet in a large pot and get ready to remove the gaminess.
- 4
Add the scallion, the cooking wine and the ginger.
- 5
Add water to cover the chicken feet.
- 6
Bring to a boil over high heat; you can skim off the scum as it cooks.
- 7
Once the water reaches one hundred degrees and is boiling, let it cook for ten minutes.
- 8
Turn off the heat, lift them out, drain, wash clean and put them in a basin.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.