Boneless Chicken Feet

Method10 steps

1. 1

   Trim the Chicken Feet

   修剪鸡爪

   Use scissors or a cleaver / chef's knife to cut off all the nails on the chicken feet, including the meat and bone underneath the nails, making sure not a single nail is left.

   用剪刀或菜刀把鸡爪上的指甲部分全部剪掉，包括指甲下面的肉和骨头，确保一点指甲都不剩。

   ⏱10 min

   • 💡 Make sure to remove all the nails completely to avoid affecting the texture and hygiene.一定要彻底去净指甲，以免影响口感和卫生
   
2. 2

   Wash and Set Aside

   清洗备用

   Wash the chicken feet thoroughly with water and set them aside.

   用水将鸡爪洗干净，放置一旁备用。

   ⏱2 min

   • 💡 Rinse several times to remove blood water.多冲洗几遍去除血水
   
3. 3

   Blanch to Remove Odor

   焯水去腥

   Place the chicken feet in a large pot, add scallion (white part), cooking wine (Shaoxing), and ginger slices, then add water until it covers the chicken feet.

   将鸡爪放入大锅，加入大葱、料酒、姜片，加水没过鸡爪。

   ⏱5 min

   • 💡 Starting with cold water works better for removing odor.冷水下锅去腥效果更好
   
4. 4

   Bring to a Boil on High Heat

   大火煮沸

   Bring to a boil on high heat, skimming off the foam with a spoon along the way. Once the water is fully boiling, continue cooking for 10 minutes.

   大火煮开，中途用勺子撇去浮沫。待水完全沸腾后继续煮10分钟。

   ⏱15 min

   • 💡 Do not overcook, or the chicken feet will become too mushy to debone.煮的时间不宜过长，否则鸡爪太烂不好去骨
   
5. 5

   Cool and Drain

   冷却沥干

   Turn off the heat, remove the chicken feet, rinse them with cold water, drain the water, and place them in a basin.

   关火捞出鸡爪，用冷水冲洗干净并沥干水分，放入盆中。

   ⏱3 min

   • 💡 Rinsing with ice water gives a chewier, springier texture.用冰水冲洗口感更Q弹
   
6. 6

   Freeze to Set

   冷冻定型

   Place the chicken feet in the freezer compartment of the refrigerator and freeze for 20 minutes.

   将鸡爪放入冰箱冷冻层冷冻20分钟。

   ⏱20 min

   • 💡 Freezing helps the skin and meat contract, making deboning easier.冷冻是为了让皮肉收缩，方便去骨
   
7. 7

   Debone in Batches

   分批去骨

   Remove the chicken feet from the freezer and transfer them to the refrigerator. Take out 10 at a time to debone. Make a cut from the front of the toes up to the back of the foot, then cut up to the leg. Wiggle the joints and push inward to separate the skin from the bone.

   从冰箱取出鸡爪转至冷藏，每次拿10个出来去骨。从手指前端划开至手背，再划开至手臂，掰动关节后向内推，使皮骨分离。

   ⏱120 min

   • 💡 It is recommended to refer to a video tutorial; the finger joints need to pop before the meat can be pushed easily.建议参考视频教程，手指关节处要掰响才容易推肉
   
8. 8

   Prepare the Ingredients

   准备配料

   Cut the bird's eye chili into uniform small pieces; mince the garlic, onion, and cilantro; cut the lemon in half and squeeze out the juice.

   小米辣切均匀小颗；大蒜、洋葱、香菜切碎；柠檬对半切开挤汁。

   ⏱10 min

   • 💡 It is recommended to wear gloves when cutting bird's eye chili.切小米辣建议戴手套
   
9. 9

   Season and Toss

   调味抓拌

   Pour all the seasonings and chopped ingredients (bird's eye chili, garlic, onion, cilantro, and lemon juice) into the container with the chicken feet and toss evenly.

   将全部调料和切好的配料（小米辣、大蒜、洋葱、香菜、柠檬汁）倒入装鸡爪的容器，抓拌均匀。

   ⏱5 min

   • 💡 Make sure every piece of chicken foot is coated with the seasonings.确保每一块鸡爪都沾到调料
   
10. 10

    Refrigerate and Marinate

    冷藏腌制

    Place in the refrigerator to marinate overnight (about 6 hours) before serving.

    放入冰箱冷藏腌制一个晚上（约6小时）即可食用。

    ⏱360 min

    • 💡 The longer the marinating time, the more flavorful it becomes.腌制时间越长越入味