We all know thatthat chicken feet have a soil-like odor.To remove this smell, you need to wash the chicken feet thoroughly.During washing, pay attention to first removing the yellowish small cocoons from inside the chicken feet; secondly, peel off the yellow "outer skin" left on them. These steps are very important.

Chicken feet and duck feet contain abundant collagenand protein.. Collagen can provide hyaluronic acid required by skin cells under enzyme action, ensuring sufficient moisture in the skin to maintain its elasticity, thereby preventing skin sagging and wrinkles.Using chicken feet for cooking makes dishes both flavorful and nourishing. They do not increase cholesterol or lead to weight gain; they are excellent raw materials.

Step 1: Select Raw Materials

The selection of raw materials is the prerequisite for removing bones from the chicken feet, with the quality of the ingredients directly affecting the shape and quality of the final dish.Practical experience shows that it's best to use white-feathered, tender meat chickens' chicken feet. Chicken feet that are small or have blood spots should not be used; local chickens (i.e., farm-raised hens) with dark colors and thin bodies cannot be selected either.When choosing meat chicken feet, try to select uniform sizes, preferably larger ones as smaller ones are harder to de-bone.Step 2: SoakAfter washing the chicken feet, soak them in clean water with some chopped ginger and scallions, plus a little cooking wine or beer. This not only removes odors but also ensures that the de-boned chicken feet have a crispier texture and whiter color.Step 3: Master Steaming

The success of steaming is crucial for successful bone removal and maintaining the shape of the chicken feet.

First, put the soaked chicken feet in boiling water to remove any odor and impurities. Then, transfer them into a clean pot with enough water, add some cooking wine, ginger slices, and scallion pieces. Start with high heat until it boils, then switch to low heat and maintain a gentle simmer under a covered pot for about 10 minutes. When the chicken feet are tender and full of oil and just cooked through, remove them.During steaming, pay attention to these points:1. The water should be sufficient enough to cover the ingredients.2. Do not use high heat; otherwise, the chicken feet will be overcooked.

3. Avoid stirring with a spoon or other kitchen tools as it may damage some parts and affect the appearance of the chicken feet.

Step 4: Rapid CoolingAfter steaming, cool the chicken feet immediately to ensure they become crisp and easy to de-bone. Do not overlook this step; in practice, it is often neglected, leading to poor bone removal results. When cooling, use running water, rinsing thoroughly. This helps chicken feet quickly cool down, making them firmer, cleaner, and whiter.If cooled with a basin of water, the high temperature of the chicken feet will raise the basin's water temperature, reducing its effectiveness.Step 5: Clever Bone RemovalAfter cooling thoroughly, remove the bones. First, pat off any excess moisture from the chicken feet. Hold one foot in your left hand with the sole facing down and use your right fingers or a small knife to make a cut along each of the three toe backbones. Cut off the tip of the toes (or chop them off beforehand). Use your thumb and forefinger to pinch the front end of the toe bone, gently push it towards the palm until you can easily extract the bone.

Repeat this for all chicken feet.

The large bones at the rear can be pushed from above towards the palm. Once they are fully pushed through, the bones will come out.

Step 6: Rinse in Clear Water

After de-boning, rinse the chicken feet with running water for about 2 hours before cooking.

If not used immediately, store them refrigerated but do not freeze; freezing affects their crisp and fresh characteristics.If cooled in a basin of water, the disadvantage is that the temperature of the basin water will quickly rise to several tens of degrees when hot chicken claws are placed in it, thereby affecting the cooling effect.

Step 5: Clever Deboning

After the chicken claws have cooled sufficiently, they can be processed for deboning.The specific method is as follows: first, drain the excess water from the chicken claws. Hold one chicken claw with your left hand and place it palm down. Use your right thumb or a small knife to make a cut along each of the three toe backs towards the bone (or use the tip of a knife), then pinch off the end of the toe. Next, grasp the frontmost part of the toe bone with your thumb and index finger, pushing from the claw's tip towards the palm until the bone is removed.Follow this method to remove all the bones from the chicken claws.The large bone at the rear of the chicken claw can be pushed in the same manner from the top towards the palm, and once it reaches the bottom, the bone will be easily extracted.

Step 6: Rinse with Running Water

After deboning, the chicken claws should be rinsed for about two hours under running water before cooking.If not used all at once, they can be stored in the refrigerator, but must never be frozen to maintain their crispness and freshness.