Boneless chicken feet

Clean a jin of chicken feet and cut off the first joint of each toe.

Put the chopped green onions into a pot with cold water. After the water boils, add the chicken feet. When the water starts forming fish-eye bubbles and is about to boil again, turn the heat to the lowest setting, leave the lid off, and cook for 8 minutes while constantly skimming off the foam. After 8 minutes, cover the pot with a lid and let it simmer for 8 minutes.

Constantly skim off the foam, and after cooking, turn off the heat and let it sit for eight minutes.

Quickly immerse in ice water, remove from the water after cooling, and freeze for ten minutes. Then put it in the refrigerator, and keep removing the bones. Be careful to remove continuously, otherwise it will be difficult to debone.

Put on gloves, first break apart the cartilage at the bottom, and cut off the small bones in the middle that cannot be eaten.

Cut along the middle position.

Each finger is cut along the midline.

Press from the end of the nail along the blade to push apart the connection between flesh and bone.

Place the fingertips of the left hand underneath, and use the thumb and index finger of the right hand to pinch the bone and push it forward until the complete bone is removed.

Do not pull out the tendons and bones together; you can use scissors to cut the tendons. After deboning, keep the skin, tendons, and cartilage intact while maintaining the integrity of the bones.

Repeat the actions: push, pinch, push, pinch.

Removing the main bone is also done by first pushing it apart along the middle, and then completely pushing away the flesh on both sides separately.

After all the skin and bones are separated, forcefully break the brittle bone connection upwards and diagonally.

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Add the minced garlic from one head of garlic, 20 slices of bird's eye chili, and plenty of chili oil, and mix evenly.

Add one and a half deseeded lemon slices and continue mixing evenly.

Pour in the prepared sauce: 20g oyster sauce, 35g white vinegar, 30g aromatic vinegar, 20g sugar, 5g chicken powder, 12g light soy sauce, 4g salt, and an appropriate amount of cold boiled water (just enough to cover the chicken feet).

Refrigerate overnight to allow the flavors to develop. Can be kept refrigerated for a week.

The previous version of the sauce was the white vinegar version. This is the recipe for the aged vinegar version: 60g aged vinegar, 40g light soy sauce, 20g oyster sauce, 20g sugar, a little sesame oil, 2g salt, and cold boiled water.

Finished product image.