「Deboned Chicken Feet」

Ingredients and amounts

• 1kg chicken feet
• 4 slices ginger
• 65g cooking wine
• 3 sections scallion (5cm each)
• 10 cloves garlic
• 4-12 Thai bird chilies (4 for mild, 6 for medium, 12 for spicy; spicy recommended)
• half an onion
• 75g light soy sauce
• 30g oyster sauce
• 50g black vinegar (Chinkiang vinegar recommended)
• 10g white sugar
• 3g salt
• 10ml Sichuan peppercorn oil
• 3 sprigs cilantro
• 2 lemons (adjust sourness with 1 lemon increments)

Step-by-step method

1. 1

   Step 1

   Use scissors or a knife to cut off all the claws from the chicken feet, including the nail bed and bone underneath.

2. 2

   Step 2

   Wash the chicken feet thoroughly and set aside.

3. 3

   Step 3

   Place the chicken feet in a large pot to prepare for deodorizing.

4. 4

   Step 4

   Add the scallion, cooking wine, and ginger to the pot.

5. 5

   Step 5

   Add enough water to cover the chicken feet.

6. 6

   Step 6

   Bring to a boil over high heat, skimming off any foam that rises to the surface.

7. 7

   Step 7

   Once the water is boiling (100°C), let it boil for 10 minutes.

8. 8

   Step 8

   Turn off the heat. Remove the chicken feet, drain, rinse clean, and place in a bowl.

9. 9

   Step 9

   Place the bowl in the freezer for 20 minutes.

10. 10

    Step 10

    Transfer the bowl to the refrigerator (not the freezer). Remove the chicken feet in batches of 10 for deboning.

11. 11

    Step 11

    Starting from the tip of each toe, use a knife to slit the skin along each toe down to the back of the foot.

12. 12

    Step 12

    Then, slit the skin along the back of the foot down to the ankle.

13. 13

    Step 13

    Crack each toe joint by bending it back until you hear a pop.

14. 14

    Step 14

    Starting from the tip of each toe, push the skin and meat inward toward the palm and back of the foot.

15. 15

    Step 15

    Once the skin is detached from each toe, push the meat from the palm toward the ankle until the entire bone comes out.

16. 16

    Step 16

    Place the deboned chicken feet in a bowl and set aside.

17. 17

    Step 17

    Finely chop the Thai bird chilies.

18. 18

    Step 18

    Finely chop the garlic, onion, and cilantro.

19. 19

    Step 19

    Cut the lemons in half and squeeze the juice into the bowl with the chicken feet.

20. 20

    Step 20

    Add all the remaining seasonings (soy sauce, oyster sauce, vinegar, sugar, salt, Sichuan peppercorn oil) and the chopped chilies, garlic, onion, and cilantro to the bowl.

21. 21

    Step 21

    Toss everything together until well combined.

22. 22

    Step 22

    Refrigerate for at least 6 hours (or overnight).

23. 23

    Step 23

    After marinating, the dish is ready to serve.