Garlic Chicken Feet Salad

In fact, chicken feet are now more regarded as a casual snack, but they can also be eaten as a dish, and the taste is still very good. For example, cold garlic chicken feet is a better dish. Sometimes you can add some oyster sauce to it, but you can choose according to your personal taste and add some ingredients you like.

Boil: Boil the chicken feet in water until they are almost cooked. Add vinegar and maltose to the boiling water.

Frying: Fry until cooked through and red in color. After frying, the food needs to be rinsed in water to remove the grease, so that the skin and bones are separated, the skin shrinks and wrinkles, and it melts in your mouth.

Steaming: Add sauce and starch when steaming and steam until soft. The type of sauce added can vary according to local flavor and the season. At present, Guangdong mostly uses oyster sauce, Guilin sauce, Chu Hou sauce, OK sauce, etc., but no two stores are the same.

Chicken feet themselves have an earthy smell. If you want to reduce or remove it, you have to rinse the chicken feet. But it should be noted that during the rinsing process, it is very important to use a knife to remove the small yellow callus on the palm of the chicken claw and to remove the remaining yellow "coat" on the chicken claw. After rinsing the chicken feet, they need to be soaked. When soaking, it is best to put it in clean water with appropriate amount of onion, ginger, cooking wine (or 10% beer) and soak it for 3 to 4 hours. This will not only remove the odor, but also make the boneless chicken feet more crisp and tender and the color whiter.

Step 3: Master the stew

The quality of stewing is the key to whether the bones can be removed smoothly and the shape is perfect. First, blanch the soaked chicken feet in a pot of boiling water (to remove fishy smell and impurities), then take them out and put them into a pot of clean water, add appropriate amount of cooking wine, scallion segments, and ginger slices, bring to a boil over high heat first, then turn to low heat, let the water in the pot keep boiling slightly, cover the pot and simmer for about 10 minutes. When the chicken feet are oily, plump and cooked through, take them out immediately.

When stewing, pay attention to the following points:

1. When cooking chicken feet, the water should not be too little, just enough to cover the ingredients.

2 Do not use high heat when stewing, otherwise the chicken feet will be overcooked.

3. During the stewing process, do not stir with a hand spoon or other cooking utensils, otherwise some parts of the chicken feet will be broken, which will not be conducive to deboning and affect the appearance of the chicken feet.

Step 4: Rapid Cooling

After the chicken feet are stewed, they must be cooled immediately. This is the key to making them crispy and easy to debone. It must not be ignored. In actual operation, this step is often handled carelessly, resulting in unsatisfactory deboning. When cooling, it should be noted that it is best to rinse and soak the chicken feet in running water. This will not only make the chicken feet suddenly cool and the texture change from soft to hard, but also wash away the oil on the chicken feet to make them whiter. If you use a basin of water for cooling, the disadvantage is that after the high-temperature chicken feet are put into the water, the temperature of the water in the basin will quickly rise to dozens of degrees, affecting the cooling effect.