Braised Chicken Feet（红烧凤爪）

Chicken feet, also known as phoenix claws, are a classic traditional snack found in Sichuan and Cantonese cuisine. They are characterized by their multiple layers of skin, tendons, and rich collagen. In southern China, chicken feet are considered a high-class delicacy, and their preparation methods can be quite intricate. They are rich in glutamate, collagen, and calcium, and are believed to have benefits such as softening blood vessels and promoting beauty when consumed regularly.

Chicken feet have always been a delicious delicacy, perfect for gatherings to watch sports, as a snack during leisure time, and a top choice for food enthusiasts. Beyond satisfying taste buds, chicken feet are also known for their moisturizing and beautifying effects, making them a favorite among many women. Let's delve into this culinary delight of chicken feet.

1.How to Choose Chicken Feet?

When selecting chicken feet, look for ones with bright, glossy white skin that is free from any yellowish, tough residues. The texture should be tight and elastic, with a surface that is slightly dry or slightly moist but not sticky to the touch. If the chicken feet appear dull without shine or feel sticky on the surface, it indicates they have been stored for too long and are not suitable for purchase.

2.How to Remove the Odor from Chicken Feet?

①Thawing and Soaking:If the chicken feet are frozen, thaw them in cold water and soak them for at least three hours to remove any blood and odors. Remember to change the water midway through the soaking process.

②Rubbing and Cleaning:After thawing, add baking soda and white vinegar to the surface of the chicken feet and vigorously rub to further remove blood and surface impurities. Afterwards, rinse thoroughly.

③Blanching Process:When preparing to blanch the chicken feet, you can add scallions, ginger, garlic, and deodorizing spices like Sichuan peppercorns, star anise, and cloves to the water. Skim off any foam that forms during the blanching process. If you don't have scallions, ginger, garlic, or these spices, you can proceed without adding them.

3.Cold or hot water for blanching chicken feet?

When blanching chicken feet, it's best to use cold water instead of hot water. The purpose of using cold water for blanching is to effectively remove any unpleasant odor and blood from the chicken feet. As the blanching process progresses, the chicken feet gradually heat up, resulting in a more tender texture and avoiding the potential issues of off-flavors and toughness that can occur with direct use of hot water.

4.How to Store Chicken Feet?

Freshly purchased chicken feet are best used promptly to maintain freshness. Generally, storing them in the refrigerator can keep them fresh for 1-2 days without spoilage. If you need to store raw chicken feet for a longer period, wash them thoroughly, coat the surface with a little cooking wine, wrap them in plastic wrap, and store them in the freezer compartment of your refrigerator. When ready to use, thaw them naturally in the refrigerator before cooking.

5.Why do many people generally not eat chicken feet?

Psychological reasons:Many people believe that chickens and pigs often step on feces and dirt while they are alive. This is a very dirty part, and even after processing, it is impossible to completely clean the feces, odors, and bacteria that may be present on them.

Cultural differences:Most people do not eat internal organs, and they also rarely eat animal limbs. Many people tend to imagine chicken feet as children's hands, which can make them feel uncomfortable on a physiological level. However, in China, people do eat chicken feet, and there are various cooking methods and textures available to cater to different preferences.

Chicken feet are tender and delicious, making them suitable as both snacks and appetizers paired with drinks. They can be used to make soups, braised dishes, and even grilled preparations. Below, let's introduce how to braise chicken feet.