Step 1: Select Ingredients

The selection of ingredients is the prerequisite for removing the bones from chicken feet, and the quality of the raw materials directly affects the shape and quality of the finished dish.Practical experience shows that using white-skinned, tender meat chickens is most suitable.Chicken feetare best; however, small ones or those with blood spots should not be used;local chicken (i.e., farm-raised indigenous chickens) have dark coloration and are slender, so they cannot be selected.When selecting meat chicken feet, try to ensure uniform size, preferably larger ones as smaller ones are harder to remove the bones.Step 2: Wash and SoakChicken feet have a slight earthy smell; to reduce or eliminate this, you must wash them thoroughly.

However, during washing, use a small knife to remove the yellow callus in the center of each foot pad, and peel off any residual yellow "outer skin," which is very important.

After washing, soak the chicken feet.The soaking solution should include water with an appropriate amount of chopped gingerand, cooking wine (or 10% beer). Soak for 3-4 hours. This not only removes unpleasant odors but also makes the de-boned chicken feet firmer and whiter.Step 3: Master Steaming and BoilingThe quality of steaming and boiling is crucial to the success of removing bones smoothly and perfectly shaping them.

First, blanch the soaked chicken feet in boiling water (to remove odors and impurities), then drain and place them in clean water with appropriate amounts of cooking wine, ginger slices, and scallions. Use high heat until boiling, then switch to low heat, maintaining a gentle simmer under a lid for about 10 minutes. Once the chicken feet are plump and cooked through, remove them immediately.

During steaming and boiling, pay attention to:1. The water volume must be sufficient to cover the ingredients.2. Do not use high heat or rapid boiling; this can cause the chicken feet to become too soft.3. Also, avoid stirring with a spoon or other kitchen tools during cooking, as this may damage the chicken feet and affect their appearance.Step 4: Rapid Cooling

After steaming and boiling, immediately cool the chicken feet; this is crucial for making them crispy and easy to de-bone. Do not overlook this step, which is often carelessly handled in practice, resulting in poor bone removal. When cooling, use running water to wash and soak the chicken feet.

This rapidly cools the chicken feet, hardening their texture while washing away any grease and making them whiter.

Using a bowl of water for cooling will result in high water temperatures rising quickly, reducing the effectiveness of cooling.

Step 5: Skillful Bone Removal

Once the chicken feet are completely cooled, they can be de-boned. The method is as follows: dry off excess moisture from the chicken feet with a towel and hold one foot in your left hand, palm down. Use your right hand to make a cut along each toe back (or use a small knife). Remove the tip of each toe. Hold the front end of the toe bone with your thumb and index finger, push it towards the heel until you can pull out the bone.

Repeat this process for all chicken feet bones. For the larger bone at the back, push from the top towards the heel; when it reaches the bottom, remove the bone.Step 6: Rinse with Clear Water

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

If you do not plan to use them all at once, store in the refrigerator; do not freeze as it will affect their crispness and freshness.Chicken feet contain abundant collagen

proteins, which under enzymatic action provide skin cells with hyaluronic acid, keeping the skin hydrated and elastic to prevent sagging and wrinkles. Using chicken feet in cooking results in flavorful dishes without increasing cholesterol or causing weight gain; they are excellent raw materials.The large bone at the rear of the chicken claw should be pushed from above towards the palm, and when pushed to the bottom, the bone can then be removed.

Step six: rinse with clear water

After removing the bones from the chicken claws, they should be rinsed for about two hours with running water before cooking.If not used all at once, they can be refrigerated but must not be frozen to avoid affecting their crispiness and freshness.

Chicken feet and duck feet are rich in collagenand protein.Collagen, under the action of enzymes, provides the skin cells with hyaluronic acid, ensuring sufficient moisture and elasticity, thereby preventing skin sagging and wrinkles.Using chicken feet for cooking results in dishes that are both fresh and flavorful without increasing cholesterol or causing weight gain, making them excellent ingredients.