Deboned Chicken Feet and Wings
A traditional cold appetizer from Jiangsu province, made with cooked chicken feet and wings that are deboned then drizzled with a light savory sauce, featuring intact shape and a fresh, mild, aromatic flavor.
Story
A staple of Jiangsu’s traditional cold dish repertoire, this preparation has been enjoyed for generations for its elegant, intact appearance and light, fragrant flavor that provides a refreshing, palate-cleansing contrast to richer, heavier dishes in a full Chinese meal.
Ingredients
chicken feet (claws trimmed)
300g
chicken wings
300g
cilantro leaves (for decoration)
10g
Shaoxing wine (for boiling)
25g
soy sauce (for seasoning sauce)
25g
fragrant vinegar (for seasoning sauce)
10g
white sugar (for seasoning sauce)
7.5g
MSG (for seasoning sauce)
2g
sesame oil (drizzled over the finished dish)
25g
Instructions
1
Initial Preparation
Cut off the sharp tips of the chicken feet, then blanch the chicken feet and chicken wings together in boiling water, remove and rinse clean.
2
Cook until done
Place in a pot, add clean water and Shaoxing wine, bring to a boil, then transfer to low heat and simmer for 30 minutes until fully cooked, then remove and soak in cold boiled water to cool.
3
Debone
Remove the bones from the chicken feet and chicken wings, then arrange them neatly and cut into sections.
4
Plate
Arrange neatly on a serving plate, place cilantro around the edge of the plate.
5
Make the sauce
Add light soy sauce, aromatic vinegar, white sugar, and MSG to a bowl and mix thoroughly.
6
Pour the sauce
Pour the prepared sauce over the chicken feet and wings, drizzle with sesame oil, and it is ready to serve.
