Boneless Chicken Feet and Wings

Boneless Chicken Feet and Wings

　　Boneless Chicken Feet and Wings

　　Boneless Chicken Feet and Wings: The deliciousness of chicken feet (also called chicken soles) has long been known to the world. The *Huainanzi* records that “King Wei of Qi loved eating chicken soles, consuming dozens in a single meal.” The Tang Dynasty text *Youyang Zazu* states: “Raw fish and bear’s paw, praised by Mencius; chicken soles and rhinoceros lips, favored by Lü Buwei.”

　　Boneless Chicken Feet and Wings is a famous dish from Huaiyin, Jiangsu. It is made by cooking chicken feet (soles) and wings, deboning them, and then pouring over a fragrant braising sauce. Its characteristics are: premium ingredients, delicate preparation, intact boneless shape, crispy feet, tender wings, refreshing and savory flavor—making it an excellent dish to accompany drinks.

　　【Ingredients】Main: Chicken feet 12

　　pieces, chicken wings 12

　　pieces.

　　Garnish: Cilantro leaves 10

　　grams.

　　Seasonings: White soy sauce 50

　　grams, rice vinegar 1

　　gram, sugar 3

　　grams, MSG 2

　　grams, sesame oil 25

　　grams.

　　【Method】1. Cut off the tips of the chicken feet and blanch them together with the wings in boiling water. Rinse after removing, then place in a pot and add water to just cover the feet and wings. Bring to a boil, then simmer over low heat for about 30

　　minutes until cooked. After cooling, use your fingers to remove the bones from the feet and wings (keeping them intact), then trim and cut into pieces about 2.5

　　cm long. Arrange neatly in a serving plate in the shape of a chicken, and garnish the edge of the plate with cilantro.