Boneless Chicken Feet

A popular Chinese snack food

We Chinese use the whole chicken in the kitchen. Except for feathers and bones, Chinese can cook a chicken from head to toe, from skin to viscera, and then serve it to the table. I know Americans don’t eat chicken feet, but I still want to introduce today’s recipe, Boneless Chicken Feet. This dish is very popular in China, it is a favorite of all ages. It’s more like a delicious snack, like Buffalo-style Chicken Wings. 

Ingredients:

• 14 chicken feet  
• 5 hot red Xiao Mi La chili peppers 
• 1  lemon 
• 6 Garlic cloves 
• 5 slices of ginger 
• fresh coriander (cilantro) to taste 
• 2 tablespoons cooking wine 

Sauce for this chicken feet recipe:

• 4 tablespoons light soy sauce 
• 3 tablespoons of vinegar 
• 1 tablespoon sesame oil 
• ½ tablespoon salt 
• 1 tablespoon sugar 

Preparation:

1. Mince the garlic cloves and peppers. Cut the coriander into sections. Slice the lemon.
    
2. Prepare the sauce: Mix the light soy sauce, vinegar, sesame oil, and sugar in a bowl. Stir well and set aside. 
   

Cooking the chicken feet:

1. Use a knife to cut the talons (or fingernails) off. 
   
2. Pour water into a saucepan, then add the feet, ginger slices, and cooking wine. 
   
3. Bring the water to a boil, skim the scum off the surface, and cook for 8 minutes. Then remove the chicken feet from the water. Discard the water and other solids. 
   
4. Rinse the feet with water, then put them in ice water and refrigerate for 40 minutes. 
   
5. Take the chilled chicken feet from the refrigerator, and cut the skin on the back of the feet with a knife. Peel the skin open to reveal the bones. Then remove the bones. 
   
   
   
6. Place the deboned feet into a bowl. Add the minced garlic, chili, coriander and lemon slices to the bowl and stir well. Then add the sauce and mix well again. 
   
7. Transfer the mixed ingredients to a large bowl (or dish), cover with plastic wrap, and place it in the refrigerator for 2 hours. Serve. 
   

Notes for preparing and serving chicken feet:

• The cooked chicken feet are refrigerated for easier removal of the bones. 
• Please be careful not to hurt your hands when using the knife, as the skin can be slippery. 
• Deboning chicken feet requires patience, and is an optional step. If you can’t do it, you don’t need to remove the bone and just use the same ingredients and cooking methods. 
• Vary the ingredients, such as chili peppers, according to your tastes. 

Boneless Chicken Feet

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We Chinese use the whole chicken in the kitchen. In addition to feathers and bones, Chinese can cook a chicken from head to toe, from skin to viscera, and then serve it to the table. I know Americans don't eat chicken feet, but I still want to introduce today's dish, Boneless Chicken Feet. This dish is very popular in China, it is a favorite of all ages. It's more like a delicious snack, like Buffalo-style Chicken Wings. 

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Snacks

Cuisine Chinese Home Cooking

Servings 4 servings

Calories 300 kcal

Equipment

• 1 sharp kitchen knife
• 1 wok or saucepan

Ingredients

  

1x2x3x

• 14 chicken feet
• 5 xiao mi la (millet) chili peppers
• 1 lemon
• 6 cloves garlic
• 5 slices fresh ginger
• fresh coriander (cilantro) leaves
• 2 tablespoons Shaoxing wine

For the sauce:

• 4 tablespoons light soy sauce
• 3 tablespoons white vinegar
• 1 tablespoon toasted sesame oil
• ½ tablespoon salt
• 1 tablespoon sugar, white (granulated)

Instructions

 

Preparation:

• Mince the garlic cloves and peppers. Cut the coriander into sections. Slice the lemon.
  6 cloves garlic, fresh coriander (cilantro) leaves, 1 lemon
  
• Prepare the sauce: Mix the light soy sauce, vinegar, sesame oil, and sugar in a bowl. Stir well and set aside.
  4 tablespoons light soy sauce, 3 tablespoons white vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon sugar, white (granulated)
  

Cooking:

• Cut off the talons (or fingernails) of the chicken feet.
  14 chicken feet
  
• (Closeup of the trimmed feet.)
  
• Pour water into a saucepan, then add the chicken feet, ginger slices, and cooking wine.
  14 chicken feet, 5 slices fresh ginger, 2 tablespoons Shaoxing wine
  
• Bring the water to a boil, skim the scum off the surface, and cook for 8 minutes. Then remove the chicken feet from the water. Discard the water and other solids.
  
• Rinse the chicken feet with water, then put them in ice water and refrigerate for 40 minutes.
  
• Debone the chicken feet: Take the chilled chicken feet from the refrigerator, and cut the skin on the back of the feet with a knife. Then peel the skin open to reveal the bones. Then remove the bones.
  
• Take the chilled chicken feet from the refrigerator, and cut the skin on the back of the feet with a knife.
  
• Then peel the skin open to reveal the bones.
  
• Then remove the bones.
  
• Place the deboned flesh of the chicken feet into a bowl. Add the minced garlic, chili, coriander and lemon slices to the bowl of chicken feet and stir well. Then add the sauce and mix well again.
  14 chicken feet, 5 xiao mi la (millet) chili peppers, 1 lemon, 6 cloves garlic, fresh coriander (cilantro) leaves, 1/2 tablespoon salt
  
• Transfer the mixed ingredients to a large bowl (or dish), cover with plastic wrap, and place it in the refrigerator for 2 hours.
  
• Serve.
  

Notes

The cooked chicken feet are refrigerated for easier removal of the bones. 

Please be careful not to hurt your hands when using the knife, as the skin can be slippery. 

Deboning chicken feet requires patience, and is an optional step. If you can’t do it, you don’t need to remove the bone and just use the same ingredients and cooking methods. 

Vary the ingredients, such as chili peppers, according to your tastes. 

Chile de Arbol peppers can be substituted for Xiao Mi La peppers.

Nutrition

Calories: 300kcal

Keyword chicken feet, cilantro, cooking wine, garlic, ginger, lemon, oil, sesame, salt, sugar, white, vinegar, xiao mi la chili peppers

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