How to make boneless chicken feet? What to do with boneless chicken feet?

Chicken in general is an extremely nutritious dish rich in nutritional value. Every part of chicken can be transformed into many dishes. Perhaps, chicken feet is the favorite dish of many “gnawing” lovers. Not only that, boneless chicken feet are dishes that are extremely convenient and popular. So how to make boneless chicken feet? What delicious dish can boneless chicken feet make? The following article, Dung Ha Dry Food will answer you in the most careful detail about this question.

1. How to make boneless chicken feet simply and quickly at home?

1.1 Prepare materials

• 1kg chicken feet
• Ginger: 1 piece
• Small knife: 1 piece
• Chopping board: 1 piece
• Nylon gloves
• Fine salt: 2 tablespoons

1.2 Boneless chicken legs

• Buy chicken feet, wash under clean water
• Mix a bowl of diluted salt water. Soak the chicken feet in salted water for 5 minutes
• Pick up the chicken feet, wash them under clean running water, let the chicken feet dry
• Using scissors, cut off the entire toenail

• Put the pot on the stove with 500ml of clean water, bring to a boil over high heat
• When the water is boiling, drop the entire chicken leg into the pot of water and boil the chicken leg for 10-15 minutes
• When the chicken feet are cooked, lower the heat to low and cook for another 10 minutes
• Smash a little ginger and drop it into the pot of chicken feet to make the chicken feet smell good
• Using a sharp toothpick, poke the chicken leg to see if it’s cooked
• Chicken feet do not have the pink color of blood secreted, which means that the chicken feet are cooked
• Turn off the heat, soak the chicken feet in a bowl of ice water for 15 minutes to make them crispy when eating
• Remove the chicken feet, let the chicken feet drain

• Place the chicken feet on the cutting board. Using a knife, cut the entire toe and leg of the chicken
• Using your index and thumb fingers, gently push down the skin at the tip of the chicken’s toenail to reveal the first bone
• Separate the skin in turn, break the joints, take all the bones out, keep the tendons
• The notches must be very clever to easily remove the bone but still keep the original shape of the chicken leg
• Repeat by hand until all chicken legs

2. What is a delicious dish of boneless chicken feet for a hot summer day?

2.1 How to make delicious crispy fried boneless chicken feet

• 1kg boneless chicken feet
• 2-3 spoons of tapioca starch
• 10g ginger
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon ground pepper
• 2-3 cloves of minced garlic
• 1 tablespoon cooking oil
• 1 lemon
• 1 teaspoon chili sauce
• Salt

• Wash the chicken feet. Mix a bowl of dilute salt water. Soak chicken feet in salted water for 5 minutes. Pick up, rinse under clean water. Let the chicken feet drain
• Put chicken feet + crushed ginger in a large pot of water. Bring to a boil and boil the cooked chicken feet for about 15 minutes
• Remove the chicken feet to a bowl, soak them in a bowl of ice cold water to keep them crispy
• Put the tapioca flour into the bowl of chicken feet, mix the chicken feet with tapioca flour
• In a small bowl, add sugar + fish sauce + ground pepper + monosodium glutamate + minced garlic + chili sauce + lemon juice. Mix well together
• Put the pan on the stove, put the breaded chicken feet into the pan and lightly fry. Chicken feet turn yellow, take out chicken feet to drain oil
• Pour the sauce mixture into the pan and stir until it comes to a boil
• Pour the fried chicken feet into the island evenly with the sauce mixture covered with fish sauce and the sauce gradually dries up
• Put the chicken feet on a plate, garnish with coriander + white sesame on top

2.2 How to make boneless chicken feet stir fried sweet and sour eat is mashed

• 500g boneless chicken feet
• 1 tomato
• 1 onion
• 2-3 cloves of minced garlic
• 3 tablespoons cooking oil
• 2 spoons of sugar
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• Lemon juice
• 1 tablespoon MSG

• Wash the chicken feet and boil them for about 10 minutes to make them soft
• Then, take out the chicken feet and soak them in a bowl of ice cold water for 10 minutes. Pick up the chicken feet, rinse under clean running water, let dry
• Chop chicken legs
• Tomato cut into thin slices, chopped onion
• Put cooking oil in a pan, wait for the oil to be hot, add minced garlic + onion + tomato and stir fry until fragrant
• Add the pre-prepared chicken feet and stir-fry together with garlic and onion, stirring for about 3-5 minutes
• In a small bowl, add soy sauce + lemon juice + sugar + MSG + white vinegar + ground pepper. Mix well together
• Pour the sauce mixture into the pan, stir for about 15 minutes over medium heat until the mixture thickens and coats the chicken legs.
• Taste to see if the sauce is sweet and sour enough to suit your taste
• If the taste is good, turn off the heat, put the boneless chicken feet and stir fry sweet and sour on a plate. Garnish with some coriander + green onion on top and enjoy

2.3 How to make boneless chicken feet mixed with sweet and sour mango

• 500g boneless chicken feet
• 2 green mangoes
• 5 lemongrass plants
• 2 pieces of ginger
• 5 kumquats
• 10g laksa leaves
• 20g tamarind juice
• 10g purple onion
• 10g minced garlic
• 10g onion
• 2 fresh chili
• 25g chili powder
• 1 tablespoon cooking oil
• 5 spoons of fish sauce
• 1 teaspoon salt
• 5 spoons of sugar

• Rinse chicken feet under running water. Mix a pot of dilute salt water, put chicken feet in salt water for 5 minutes
• Remove the chicken feet, wash the chicken feet again. Let the water dry
• Put the chicken feet into the pot with 500ml of water + 1 teaspoon of salt + 2 lemongrass plants + 1 ginger root. Boil chicken legs for 15 minutes. Then, take out the chicken feet and soak them in cold water for 10 minutes to keep them crispy
• Peeled and grated green mango
• In a bowl, add minced garlic + 20g tamarind juice + 20g chili powder + 20g fish sauce + 5 teaspoons of sugar. Mix well together
• Put the pan on the stove, heat the oil. When the oil is hot, pour the sauce mixture into the pan and bring to a boil. The mixture boils, turn off the heat, let it cool
• Put the chicken feet in a large bowl, add shredded mango + 10g purple onion + 10g fresh chili + 10g fried onion + juice + 10g laksa leaves + sauce mixture. Wear plastic gloves, mix the chicken feet well
• Wrap the food in plastic wrap, put the bowl of chicken feet in the refrigerator, store for 20 minutes, let the chicken feet soak in the sauce mixture, and then enjoy.

2.4 Grilled boneless chicken feet with spicy satay, eat it as mashed

• 500g boneless chicken feet
• 1 teaspoon honey
• 2 spoons of satay
• 2 spoons of shrimp satay
• 2 spoons of black sauce
• 2 tablespoons barbecue sauce
• 1 tbsp main noodles
• 1 teaspoon salt

• Buy chicken feet, wash under clean running water. Mix a basin of dilute salt water, put the chicken feet in the salt water for 5 minutes. Pick up the chicken feet, wash them under clean running water
• Chop chicken legs into bite-sized pieces
• Place the chicken feet in a large bowl. For honey + satay + shrimp satay + black sauce + barbecue sauce + main noodles. Wearing plastic gloves, mix the chicken feet well. Wrap the food in cling film, leave the chicken feet for about 30 minutes to infuse the spices
• Preheat the oven to 150 degrees Celsius for 10 minutes
• Place the entire chicken leg on the baking sheet. Put the chicken feet tray into the oven and bake the chicken feet for about 10-15 minutes at a temperature of 200 degrees Celsius until the chicken feet are golden and crispy.
• After grilling is complete, put grilled boneless chicken feet in a plate and enjoy

2.5 Roasted boneless chicken feet with salt and salt

• 500g boneless chicken feet
• 1 thinly sliced purple onion
• 4 thinly sliced lemongrass
• 1 piece of crushed ginger
• 130g flour
• 2 tablespoons fish sauce
• 2 tablespoons cooking oil
• 3 tablespoons roasted chicken salt
• 1 teaspoon salt
• 1 teaspoon seasoning

• Rinse boneless chicken feet under running water. Mix a pot of dilute salt water, put the chicken feet in the salt water to soak for 5 minutes. Remove the chicken feet, rinse them under clean running water. Drain the chicken feet. Cut chicken legs in half just enough to eat
• Put the pot on the stove with 500ml of water + crushed ginger. Put the chicken feet in and boil for 10 minutes. Take out the chicken feet, put them in a bowl of ice cold water to keep them crispy. Pick it up, let it dry
• Place chicken feet in a bowl. Put in a bowl including: 120g flour + 1 teaspoon salt + 1 seasoning + 1 fish sauce. Mix well with the chicken feet
• Put a pan on the stove, add cooking oil, and bring to a boil. Put breaded chicken feet in turn and deep-fry with cooking oil on the stove
• Chicken feet are golden brown, hunted again. Put lemongrass + red onion in the pan, stir well with chicken legs for about 3 minutes. Remove the chicken feet to a bowl, drain the oil
• Put 3 tablespoons of salt to roast chicken feet in a bowl. Wearing plastic gloves, mix the salt with the chicken feet. Allow about 5 minutes for the salt to seep in from the meat. Pour the finished product onto a plate and enjoy

2.6 Boneless chicken feet with spicy pangolin sauce eat crushed sacks

• 500g boneless chicken feet
• 2 tablespoons chili sauce
• 1 teaspoon ketchup
• 2 tablespoons Korean chili sauce
• 1 teaspoon white sesame
• 1 teaspoon minced garlic
• 1 teaspoon minced red onion
• 1 tablespoon cooking oil
• 1 teaspoon seasoning
• 1 teaspoon sugar
• 1 teaspoon honey

• Wash the chicken feet. Mix a pot of dilute salt water, put the chicken feet in the salt water to soak for 5 minutes. Rinse chicken feet under clean running water
• Cut chicken legs into bite-sized pieces. Boil chicken legs for 10 minutes. Take out chicken feet, soak in ice cold water for 10 minutes
• Put a pan on the stove, add cooking oil, and bring to a boil. When the oil is hot, add the garlic and saute until fragrant.
• Put the chicken feet in a pan of garlic oil on the stove + 1 ketchup + 1 chili sauce + 2 spoons of Korean chili sauce + 1 spoon of sugar + 1 spoon of seasoning + 1 spoon of honey + 180ml of water. Stir-fry and stir for about 5-7 minutes until the sauce dries up and the chicken feet are covered with spicy sauce
• Season to fit my mouth
• Turn off the heat, scoop out the spicy chicken feet on a plate, sprinkle white sesame on the plate and enjoy

2.7 Stir-fried boneless chicken feet with lemongrass and chili is delicious

• 500g boneless chicken feet
• 1 tablespoon cooking oil
• 2 tablespoons minced lemongrass
• 2-3 cloves of minced garlic
• 1 chopped red chili
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon ground pepper
• 1 teaspoon salt

• Rinse chicken feet under running water. Mix a basin of dilute salt water, put chicken feet in salt water for 5 minutes to deodorize. Remove the chicken feet, rinse them under clean running water. Dry. Cut chicken legs in half
• Put the chicken feet in the pot and boil for about 15 minutes. When chicken feet are cooked, take them out and soak them in ice cold water for 10 minutes to keep them crispy. Pick it up, let it dry
• Put the cooking oil in the pan, wait for the oil to be hot, add minced garlic + lemongrass and stir fry until fragrant
• Add the chicken feet with the garlic and lemongrass. Stir until the chicken legs are golden and cooked
• Add chili to the pan. Stir until the chili and chicken feet are well mixed
• Put: fish sauce + sugar + ground pepper + salt in a bowl. Mix well together
• When the chicken feet are cooked through. Add the sauce mixture to the pan and stir for about 5-7 minutes until the chicken feet are evenly coated with the sauce
• Scoop out boneless chicken feet and stir-fry lemongrass and chili on a plate. Garnish with white sesame and coriander and enjoy

2.8 How to make delicious crispy lemongrass boneless chicken feet, sour and spicy

• 500g boneless chicken feet
• 3 thinly sliced carrots
• 3 toads
• 10 kumquats
• 10 thinly sliced lemon leaves
• 1 minced ginger
• 10 minced lemongrass
• 10 minced chili
• 3 – 5 minced garlic cloves
• 3 thinly sliced purple onions
• Condiments: white vinegar, sugar, fish sauce, main noodles

• Buy chicken feet, wash under clean running water. Mix a basin of dilute salt water, put chicken feet in and soak for 5 minutes with dilute salt water. Pick up, rinse under clean running water, let dry. Cut chicken legs in half
• Put the pot on the stove, put the chicken feet in and boil for 10 minutes. Take out the chicken feet, soak them in ice cold water for 7 minutes to keep them crispy. Pick it up, let it dry
• Toad shaved, washed, cut areca. Put the toads in the blender, puree to get the juice
• Prepare a clean bowl. For: 400gr sugar + 200ml fish sauce + 2 tablespoons MSG + 200ml filtered water + minced chili + kumquat juice. Whisk together until the sugar dissolves
• Place the chicken feet in a large bowl. Add toad juice + 100ml fish sauce + carrot + minced lemongrass + minced ginger + thinly sliced lemon leaves + minced chili + minced garlic. Wear plastic gloves, mix well together
• Pour the fish sauce and sugar mixture above into the bowl of chicken feet. Mix up. Marinate for about 20-25 minutes for the chicken feet to absorb the sauce
• Put the chicken feet in a plastic jar. Store chicken feet soaked with lemongrass in the refrigerator to always keep the delicious crunchiness of the dish

3. Conclude

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