How to Clean Fresh Chicken Feet from the Market
Chicken feet are a rich source of collagen and cartilage; and consuming them regularly, according to research, improves skin, reduces joint pains and prevents bone loss. They are also a very healthy protein that is not only delicious when prepared right, but also cheap as they are considered the “waste product” of the chicken.
The best chicken feet are not the frozen or dried ones, but the ones that the butcher has freshly slaughtered from the market. However, unlike chicken breasts, thighs or even wings, the feet need to be thoroughly cleaned before they can be cooked for an enjoyable meal.
Ingredients
Fresh Chicken Feet – the fresher they are, the better. They need to be firm, with a bright pink colour (as shown in the video) and with little to no smell, if possible. It is even better if they came from chickens that your butcher had just slaughtered. Avoid buying them if they look bruised, grey/ yellowish with some parts of the skin “wilted” and “melted”. Not only are they old; most of the time, they are also close to rotting.
Salt – to wash the chicken feet with. Not only does it provide a little seasoning, it also reduces the poultry smell from the feet.
Vinegar – while it adds a little seasoning, the vinegar also tenderizes them a little.
Water – for washing, blanching, removing impurities and shocking them.
Steps
- Remove calluses or corns.
- Declaw the chicken feet.
- Wash with salt.
- Wash with vinegar.
- Blanch in medium heat for 8 minutes, covered.
- Stir lightly, then continue blanching for another 3 minutes.
- Shock the chicken feet in cold water.
- Remove from the water and it’s ready for cooking.
Tips
- Check carefully between the toes for dirt and flaky skin, and the palms for any corns or calluses. Remove them thoroughly, taking your time as this affects the eating experience later.
- Use a glass bowl when washing the chicken feet as it will not react with the vinegar.
- Washing the chicken feet with salt and vinegar helps reduce the meaty smell while tenderising and seasoning them.
- Blanching cooks them and kills most of the bacteria, as well as releases impurities.
- Shocking them in cold water stops the cooking process. This makes them firmer, and perfect for additional cooking (braising, steaming, etc).
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
These cleaned chicken feet can be kept in the fridge, in an air-tight container for about 3 days.
They can also be kept frozen for about a month. Make sure to thaw completely before cooking.
Recipes You Might Like
- How to Debone Chicken Feet Easily
- Spicy Braised Chicken Feet
- Braised Chicken Feet with Shiitake Mushroom
- Chicken Feet Wonton Mee
How to Clean Chicken Feet
Equipment
- Sharp Kitchen Knife
- Kitchen Shears
- Wok
- Stainless basin
- Strainer
Ingredients
- 1 kg chicken feet
- 2 tbsp salt
- 200 ml vinegar
Instructions
- With a sharp knife or kitchen shears, cut all the nails from the chicken feet. Check in-between the toes and the palms for any dirt, calluses or corn. If there are any, scrape them off with the tip of the knife, or carefully cut the calluses or corn with the kitchen shears.
- In a basin, add the de-clawed chicken feet and salt. Carefully rub them to spread the salt evenly. Wash the feet under running water and rinse off all the salt. Drain the water and repeat about 2-3 times.
- Add the vinegar and rub the chicken feet evenly. Rinse the feet under running water as well. Drain the water and repeat about 2-3 times.
- In a wok over medium heat, add the drained chicken feet. Submerge them in clean water and cover the wok. Let it cook for about 8 minutes, or until the chicken feet comes to a boil.
- With a pair of tongs, stir the feet a little to distribute the heat evenly. Cover the wok and let it boil for another 3 minutes, or until the colour has changed to grey. Meanwhile, prepare a basin of cold water.
- After 3 minutes, remove all the chicken feet and place them into the basin of cold water for about 30 seconds. Drain all the water and the chicken feet are ready to be used.
Video
Notes
- Check carefully between the toes for dirt and flaky skin, and the palms for any corns or calluses. Remove them thoroughly, taking your time as this affects the eating experience later.
- Use a glass bowl when washing the chicken feet as it will not react with the vinegar.
- Washing the chicken feet with salt and vinegar helps reduce the meaty smell while tenderising and seasoning the chicken feet.
- Blanching the chicken feet cooks them and kills most of the bacteria, as well as releases the impurities.
- Shocking them in cold water stops the cooking process. This makes the chicken feet firmer, and perfect for additional cooking (braising, steaming, etc).
- Watch the video to see exactly how I washed the chicken feet.
- Leftovers should be kept in air-tight containers in the fridge for not more than 3 days.
- They can also be kept frozen for not more than 1 month.