Chicken Feet Flowers
Debone thoroughly cooked chicken feet and shape them into flower forms. Serve with chili oil, garlic paste, or salt-and-pepper seasoning for dipping. The texture is crisp, refreshing, and tender.
Ingredients
Rooster chicken feet (washed, old skin removed)
500 g
Chili oil (for dipping)
20 g
Garlic paste (for dipping)
10 g
Sichuan pepper salt (for dipping)
10 g
Instructions
1
Boil the chicken feet
Wash the chicken feet and remove the old skin, then place them in a pot of cold water. Bring to a boil over medium heat, then reduce to low heat and simmer for about 20 minutes. Remove the pot from the heat, let cool, then take out the chicken feet.
2
Debone and shape
Use a small knife to make a lengthwise cut along the back of the main bone and the small claws, then remove the entire bone from the chicken feet to form chicken feet flowers. Cover the deboned chicken feet flowers with a clean damp cloth to prevent moisture loss.
3
Serving
When serving, pair with chili oil, garlic paste, or Sichuan pepper-mixed salt dipping sauces according to personal taste.
