Deboned Chicken Feet and Wings
A traditional Jiangsu cold appetizer made with chicken feet and wings that are simmered until tender, deboned while keeping their shape intact, and finished with a light savory sauce. The dish has a clean, mildly fragrant flavor.
Ingredients
Chicken feet (claw tips trimmed)
300g
Chicken wings
300g
Cilantro leaves (for garnish)
10g
Shaoxing wine (for cooking)
25g
Soy sauce (for the sauce)
25g
Chinkiang vinegar (for the sauce)
10g
White sugar (for the sauce)
7.5g
MSG (for the sauce)
2g
Sesame oil (drizzled over the finished dish)
25g
Instructions
1
Preliminary Preparation
Cut off the claw tips of the chicken feet, then blanch the chicken feet and wings together in boiling water. Remove from the water and rinse thoroughly.
2
Cook Until Tender
Place in a pot, add water and Shaoxing wine, bring to a boil, then reduce heat to low and simmer for 30 minutes until fully cooked. Transfer to cold boiled water to cool.
3
Debone
Remove the bones from the chicken feet and wings, arrange them neatly, then cut into sections.
4
Plate
Arrange neatly on a plate, and place cilantro leaves on the side of the plate.
5
Make the Sauce
Add soy sauce, Chinkiang vinegar, white sugar, and MSG to a bowl and mix well.
6
Drizzle Sauce
Drizzle the prepared sauce over the chicken feet and wings, then finish with a drizzle of sesame oil.
