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90 lines
3.7 KiB
Markdown
90 lines
3.7 KiB
Markdown
# Boneless Chicken Feet Recipe
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**The color in the picture is relatively light because my family prefers less soy sauce.**
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This is a simple-to-make but physically demanding and patience-testing recipe for boneless chicken feet. It is sour, spicy, and appetizing, with a chewy and refreshing texture. For a first-time attempt, the total time required is 8 hours and 15 minutes.
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Estimated Cooking Difficulty: ★★★☆☆
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## Essential Ingredients and Tools
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- Chicken feet
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- Ginger
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- Cooking wine (Liaojiu)
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- Green onion (Scallion)
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- Garlic
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- Millet pepper (Xiaomila)
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- Onion
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- Light soy sauce
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- Oyster sauce
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- Black vinegar (Chencu/Vinegar is recommended)
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- White sugar
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- Salt
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- Sichuan pepper oil
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- Cilantro (Coriander)
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- Lemon
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## Quantities
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This amount is sufficient for 2-3 people.
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- Chicken feet: 1kg
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- Ginger: 4 slices
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- Cooking wine: 65g
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- Green onion: 3 segments (5cm per segment)
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- Garlic: 10 cloves
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- Millet pepper: 4 for mild heat, 6 for medium heat, 12 for hot heat (Hot heat is recommended)
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- Onion: Half an onion
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- Light soy sauce: 75g = 15g * 5
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- Oyster sauce: 30g = 15g * 2
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- Black vinegar (Chencu/Vinegar is recommended): 50g
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- White sugar: 10g
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- Salt: 3g
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- Sichuan pepper oil: 10ml
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- Cilantro: 3 stalks
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- Lemon: 2 pieces (adjust acidity based on 1 piece as the unit)
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## Instructions
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### Preparing the Chicken Feet
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- Use scissors or a knife to cut off all the nails on the chicken feet, **including the flesh and bone under the nail, ensuring no nail remains**.
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- Wash them thoroughly with water and set aside.
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- Place the `chicken feet` into a large pot to remove the gamey odor.
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- Add the `green onion`, `cooking wine`, and `ginger`.
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- Add water to cover the `chicken feet`.
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- Bring to a boil over high heat. **Skim off the foam that rises to the surface during boiling.**
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- Once the water reaches **100 degrees Celsius and boils vigorously**, let it cook for 10 minutes.
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- Turn off the heat, remove the chicken feet, drain the water, wash them again, and place them in a bowl.
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### Deboning
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This step can be skipped. This step takes approximately 2 hours.
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- Place the chicken feet in the **freezer** for 20 minutes.
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- Move them to the refrigerator compartment (not the freezer), then take them out in batches of **10 at a time** to debone.
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- Starting from the tip of the toes (the chicken feet's toes), use a knife to slice open each toe **up to the back of the foot**.
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- Then, use the knife to slice open the back of the foot down the entire "arm" (shank).
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- Bend each toe joint at the knuckles **until you hear a cracking sound**.
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- Holding the tip of the toe, push it inward. Do this for each toe, first pushing it to the middle of the palm and back of the foot.
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- Once the skin of each toe is separated, push from the palm towards the shank until the entire toe is removed.
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- Place the deboned meat in a bowl and set aside.
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### Preparing the Marinade
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- Cut the `Xiaomila chili` into small, uniform pieces
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- Finely chop the `garlic`, `onion`, and `cilantro`
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- Cut the `lemon` in half and squeeze the lemon juice into the container with the chicken feet
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- Pour all the seasonings into the container with the chicken feet, and add the `Xiaomila chili`, `garlic`, `onion`, and `cilantro`
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- Mix everything thoroughly
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- Refrigerate for one night (6 hours)
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- Once mixed, add everything to the prepared chicken feet
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## Additional Information
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- During preparation, keep an eye on the boiling water level. If the water drops below 3/4 of the ingredients, add hot water to cover them.
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- Chicken feet deboning tutorial: [bili_89324373958](https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web)
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.
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