How to remove the bones from boneless chicken feet

Chicken feet is a food that everyone likes to eat very much, but chicken feet has another more interesting name called phoenix claws. Chicken feet can not only be eaten as a dish, but also as a snack. However, it is very troublesome to deal with the bones of chicken feet when eating. Some of the chicken feet we buy on the street in daily life are boneless. These are boneless chicken feet. So how do you remove the bones from boneless chicken feet?

How to completely remove the bones from boneless chicken feet

Chicken feet is a dish that many people love to eat, but the most troublesome thing when eating chicken feet is spitting out the bones, so today I will teach you how to completely remove the bones of chicken feet.

1. Boil the chicken feet: Put the blanched chicken feet into the pot with cold water, add seasoning as needed, bring to a boil over high heat, then switch to low heat and keep the water in the pot at a slight boil. Cover and simmer for about 10 minutes. Cook the chicken feet until they are cooked through and are plump and oily.

2. Rinse with cold water: After the chicken feet are cooked, take them out of the pot immediately and rinse them with cold water until they are completely cool. This step is also the key to whether the chicken feet can be successfully deboned. Facts have proved that rinsing with running water is the best.

3. Chicken feet deboning method:

After completing the above two steps, you can start to debone the chicken feet. There are two commonly used methods for deboning chicken feet:

Method 1: Place the chicken claw with the palm facing down on the table, pinch the front end of the chicken claw's toe bone with your hand, and push hard from the tip of the chicken claw toward the palm of the chicken claw, so that the chicken claw bone can be taken out. Next, pinch the end of the tibia with your hand and push it hard towards the palm of your hand to remove the tibia of the chicken foot.

Method 2: Place the chicken feet with the palm facing down on the chopping board, and make a cut along the direction of the calf bone to easily break off the calf bone. Next, use the same method to remove the toe bones.

Complete boneless chicken feet deboning method and production process

Boneless chicken feet production process

1. Rinse the chicken feet with water several times, drain and remove the nails. Add appropriate amount of water to the pot and put in a dozen peppercorns. The peppercorns will emit fragrance when cooking and can also remove fishy smell and greasiness. After the water boils, put the processed chicken feet in.

2. Pour in a proper amount of cooking wine to remove the fishy smell and enhance the flavor; cover the lid and cook for about 10 minutes, and it will be almost done. It’s fine if you can easily pierce it with chopsticks. Don’t cook it for too long, otherwise it will not be chewy and strong when you eat it. Use cold water to rinse off the grease on the chicken feet. Rinse them several times so that they will taste crisp and refreshing after soaking.

3. Cut the washed chicken feet into two pieces. The larger the slope, the better, so that it is easier to soak up the flavor. Put the pickled peppers into the chicken feet and pour in the pickled pepper water. Add a little salt to season. If the pickled pepper water can submerge the chicken feet, there is no need to add salt. The pickled pepper water has a certain saltiness.

4. Add a small amount of white vinegar to neutralize the spiciness of the pickled peppers and make the pickled chicken feet crisper. Add boiled water or mineral water until it covers the chicken feet. Mix well, cover with lid, and store in a cool place or refrigerator for one day before serving.

Finally, after the chicken feet have cooled completely, they can be deboned.

Choose the right chicken feet. It is best to pick chicken feet that are white in color and tender in texture, and try to make them of uniform size. It is best to choose large ones; small ones are not easy to remove bones, so don't make it more difficult for yourself. Secondly, the chicken feet should be cooled quickly after being cooked. After stewing the chicken feet, let them cool immediately. This is the key to making the chicken feet crispy and easy to remove from the bone.