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Boneless Chicken Feet Recipe

Finished Boneless Chicken Feet The color in the picture is relatively light because my family prefers less soy sauce.

This is a simple-to-make but physically demanding and patience-testing recipe for boneless chicken feet. It is sour, spicy, and appetizing, with a chewy and refreshing texture. For a first-time attempt, the total time required is 8 hours and 15 minutes.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Chicken feet
  • Ginger
  • Cooking wine (Liaojiu)
  • Green onion (Scallion)
  • Garlic
  • Millet pepper (Xiaomila)
  • Onion
  • Light soy sauce
  • Oyster sauce
  • Black vinegar (Chencu/Vinegar is recommended)
  • White sugar
  • Salt
  • Sichuan pepper oil
  • Cilantro (Coriander)
  • Lemon

Quantities

This amount is sufficient for 2-3 people.

  • Chicken feet: 1kg
  • Ginger: 4 slices
  • Cooking wine: 65g
  • Green onion: 3 segments (5cm per segment)
  • Garlic: 10 cloves
  • Millet pepper: 4 for mild heat, 6 for medium heat, 12 for hot heat (Hot heat is recommended)
  • Onion: Half an onion
  • Light soy sauce: 75g = 15g * 5
  • Oyster sauce: 30g = 15g * 2
  • Black vinegar (Chencu/Vinegar is recommended): 50g
  • White sugar: 10g
  • Salt: 3g
  • Sichuan pepper oil: 10ml
  • Cilantro: 3 stalks
  • Lemon: 2 pieces (adjust acidity based on 1 piece as the unit)

Instructions

Preparing the Chicken Feet

  • Use scissors or a knife to cut off all the nails on the chicken feet, including the flesh and bone under the nail, ensuring no nail remains.
  • Wash them thoroughly with water and set aside.
  • Place the chicken feet into a large pot to remove the gamey odor.
  • Add the green onion, cooking wine, and ginger.
  • Add water to cover the chicken feet.
  • Bring to a boil over high heat. Skim off the foam that rises to the surface during boiling.
  • Once the water reaches 100 degrees Celsius and boils vigorously, let it cook for 10 minutes.
  • Turn off the heat, remove the chicken feet, drain the water, wash them again, and place them in a bowl.

Deboning

This step can be skipped. This step takes approximately 2 hours.

  • Place the chicken feet in the freezer for 20 minutes.
  • Move them to the refrigerator compartment (not the freezer), then take them out in batches of 10 at a time to debone.
  • Starting from the tip of the toes (the chicken feet's toes), use a knife to slice open each toe up to the back of the foot.
  • Then, use the knife to slice open the back of the foot down the entire "arm" (shank).
  • Bend each toe joint at the knuckles until you hear a cracking sound.
  • Holding the tip of the toe, push it inward. Do this for each toe, first pushing it to the middle of the palm and back of the foot.
  • Once the skin of each toe is separated, push from the palm towards the shank until the entire toe is removed.
  • Place the deboned meat in a bowl and set aside.

Preparing the Marinade

  • Cut the Xiaomila chili into small, uniform pieces
  • Finely chop the garlic, onion, and cilantro
  • Cut the lemon in half and squeeze the lemon juice into the container with the chicken feet
  • Pour all the seasonings into the container with the chicken feet, and add the Xiaomila chili, garlic, onion, and cilantro
  • Mix everything thoroughly
  • Refrigerate for one night (6 hours)
  • Once mixed, add everything to the prepared chicken feet

Additional Information

  • During preparation, keep an eye on the boiling water level. If the water drops below 3/4 of the ingredients, add hot water to cover them.
  • Chicken feet deboning tutorial: bili_89324373958

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.