Chicken feet dish recipe. Chicken feet

Today I want to tell you another exclusive recipe. Recently I was in one of the city supermarkets and bought various things there: from sugar to meat. That's when I came across the import chicken feet. Someone, as usual, can express their “Fe”, but the end result not only pleased me, but I was simply completely delighted. I bought them for a ridiculous price, somewhere around four thousand Belarusian rubles or 15 Russian rubles per kilogram. Agree, this is very little. But the taste exceeded all my expectations.

But let's start in order. I brought these paws home, looked at them this way and that, but could not understand what to do with them.

Therefore, of course, I was drawn to the Internet, as they say, “Google.” My efforts were never crowned with success, as I came across only two recipes: jellied meat and stewed legs with pumpkin. Neither one nor the other inspired me in any way. And I decided to experiment. Therefore, I propose to evaluate my own recipe for making chicken feet.

I read on the Internet that first you need to remove the skin from the paws and break off the claws. I filmed all this from three pieces for almost an hour. Then I got tired of it, and I gave up on this thankless task.

I washed the rest and put them in a large bowl. I seasoned them there,

and put it in a frying pan on vegetable oil, to which we added a little water.

All this was stewed for about half an hour. It smelled incredibly delicious. The paws took on a golden hue and looked incredibly appetizing. After tasting several specimens, I was able to compare unpeeled and peeled paws. And I’ll tell you that it’s better not to peel it, it turns out much tastier. It's not the same without the skin.

This dish, of course, is not for everyone, and 100% not because of the taste, but because appearance: Well, it’s impossible to remove the disgust towards all kinds of “waste” from our people. But I still want to say to connoisseurs of real cuisine: “Bon appetit!”

Use in European cuisine chicken by-products was once particularly popular. The basis of Old World dishes has always been either chicken drumsticks or chicken breasts. Chicken feet most often ended up as waste and were used as pet food. Unlike European chefs, Asian masters have long appreciated all the advantages of paws. The range of chicken foot dishes offered by chefs, especially from Southeast Asian countries, is unusually wide. In addition to traditional broths or the well-known jellied meat (jelly), you can prepare a lot of tasty and very tasty dishes from paws. healthy dishes. This product is ideal for preparing both first and main courses. You will surely enjoy the rich and aromatic soup of chicken legs, stewed legs in honey sauce, legs stewed with zucchini or pumpkin, rice noodles with fried legs in red spicy sauce.

Benefits of chicken feet:

How component chicken carcass and legs have all the beneficial qualities of fresh chicken. However, unlike rather fatty drumsticks, chicken feet contain much less fat and cholesterol-containing compounds. Nutritionists note a high content of minerals in chicken feet: selenium, copper, zinc, phosphorus, iron, sodium, calcium, potassium, etc. This product contains quite a lot of vitamins: PP, K, E, B12, B9, B6, B2 , B1, A.
The first work on the benefits of chicken feet was published by nutritionists from Japan. In their work, scientists note the fact that paw broth allows you to quickly and effectively reduce arterial pressure. In terms of anti-hypertensive protein content, paws are superior to all products available to us. Eating paws has a very beneficial effect on the joints. The collagen contained in the product increases the activity of joints and promotes the rapid restoration of damaged parts of the joint. In addition, boiled paws, like any other boiled meat, are most quickly and efficiently absorbed by the body and do not contribute to the formation of cholesterol.

Harm and contraindications:

Chicken feet can cause harm to the body, primarily if the necessary heat treatment rules are not followed. It is not recommended for small children to eat chicken feet, as they contain a large number of very small bones that a child can swallow. Nutritionists do not recommend eating paws in large quantities, as they contain a fairly large amount of animal fat. As well as for people with individual intolerance to the substances contained in the product.

What is valued in chicken today? Thighs - for their fat content, breast - for dietary properties, hearts - for low calorie content, ventricles - for nutritional value, necks - for softness, tails - for originality. Now a simple question arises: “Are you sure that these are all the products that can be obtained from poultry”? It turns out that there is another important chicken “component”. And it's called chicken feet.

Don't dismiss chicken feet as "cheap" food or "dog food." In China, this is a recognized delicacy, the price of which is higher than the cost of the usual wings, breasts or legs. That's it!

And last year, Japanese scientists first announced the benefits of chicken feet. They claim that the broth, which is cooked on such bones, can lower high blood pressure. Until this time, many experts were more than once convinced of the miraculous power of chicken protein, which is better than any medicinal product could struggle with high blood pressure. However, there was never any talk about chicken feet. And the statement of researchers from Japan literally stunned the public. It turns out that it is in the paws that it contains maximum amount antihypertensive proteins. Remember, just recently you threw away chicken feet, the benefits of which are invaluable?

How can you cook chicken feet?

Let's try to prepare adapted options Chinese chicken feet dishes(adaptability involves replacing or eliminating those products and spices that are difficult or impossible to obtain in our country).

So, for one kilogram of chicken legs we will need:

• ginger (dry, fresh or candied)
• salt, sugar, vegetable oil
• rice vinegar (can be replaced with regular vinegar)
• soy sauce
• star anise - 2 stars
• garlic - 1 head

Remove the skin and claws from the chicken legs and cook in slightly salted water for about 15-20 minutes. The broth should be under-salted - the chicken will “get” the rest of the salt from soy sauce.

After this, drain the water, let the paws dry and place them in a frying pan with hot oil. Be careful: the paws “shoot” a lot!

Stirring, fry the paws until golden brown.

Then add about 1 tbsp to the pan at the feet. a spoonful of vinegar, about 2-3 tbsp. soy sauce (depending on how salty you like your dishes), chopped garlic and ginger (in narrow strips). You can use dry ground ginger, but candied ginger gives the dish a special piquancy. If you can't find any candied ginger, add about a teaspoon of sugar and a couple of star anise to the pan.

Let the sauce simmer a little, stirring the contents of the pan carefully to coat all the legs with the sauce. The dish is ready!

When finished they are really a bit resembles a tiger skin, because due to the roasting and dark sauce they become much darker than they were originally.

Chicken feet stewed with pumpkin

Ingredients: 500 g chicken feet,
500 g pumpkin,
4 g salt,
2 d.l. guilt,
1 g monosodium glutamate,
1 teaspoon fragrant vegetable oil,
5 g onion,
5 g ginger.

Preparation: Wash the chicken feet, trim the claws and pour boiling water over them for 1 minute. Peel the pumpkin and, after removing the core and seeds, cut into slices measuring 3X2X1 cm and pour over boiling water. Bring water to a boil in a clay pot and place chicken feet in it. As soon as the water boils, descale, add onion, ginger and simmer over low heat for about 1 hour. When the chicken legs become soft, add the pumpkin slices. Add salt, add monosodium glutamate, pour in wine, bring to a boil, sprinkle with fragrant oil and serve. You can also add mushrooms to this dish.

Chicken feet in honey mustard sauce

Ingredients: 1 kg chicken feet
1 teaspoon prepared mustard
1 teaspoon honey
1 teaspoon sour cream
salt
5-6 new potatoes

Preparation: Wash the chicken legs, put them in a saucepan, add water and boil once. Drain the water, rinse the meat again, place in a saucepan with metal handles or in a deep baking dish, salt and pour over honey-mustard sauce. (For the sauce, mix honey, mustard and sour cream in a 1:1:1 ratio). Wash the potatoes well with a brush or hard sponge (do not remove the skins!). Cut each potato in half lengthwise. Place the potato halves around the meat along the sides of the pan (or the sides of the pan). Bake chicken legs with potatoes in the oven at 160°C until the potatoes are ready. Baked potatoes are eaten with the skin on. It is very healthy - it contains a lot of potassium.

Jellied chicken feet

Take 1 kg of chicken feet, rinse, trim the claws, and cook. Add well-washed but not peeled onions and 2 carrots to the same pan, and after boiling, place on low heat. Cook for 1 - 1.5 hours (even more if the paws are from domestic chickens). After 1.5 hours, add salt, a little pepper, throw in a bay leaf, add 2 legs (approx. 1kg) and cook until the legs are ready. Drain the broth, strain, set to cool a little, disassemble the meat, discard the onion (it has already played its role), cut the carrots into cubes, add to the meat (optional). Squeeze 2 large cloves of garlic into the cooled broth, stir and pour over the meat. Leave to cool (and harden) in the window.

I made this discovery unexpectedly for myself: just like that, out of the blue, I wanted jellied meat, which I couldn’t stand before. I saw chicken feet in the store. White, clean. Bought. And further on a whim: there were approximately 1.5 kg of paws, washed under the tap hot water. There is no smell of any kind, because all the bad stuff was removed from them during steam treatment. I threw them into a 5 liter saucepan. Pour in water, bring to a boil and put on low heat. After about 2 hours I looked into the pan: there was less water. For 0.5 l. He stood there, scratching the back of his head and something else. I thought about it and threw in some bay leaves and pepper. I thought and thought and threw in a whole carrot and two peeled onions, added salt, closed the pan and went online again. About an hour later I returned to the stove. I strained the broth through a colander and began to think about what to do with what was left in the colander. And then I got carried away: after cooling the mass, I took apart all the joints. Bones and ossicles, claws and “knocks” are what we in childhood called the hinges located between the bones - in one direction, and the tendons and other troubles in the other. I looked at this unpresentable mess and decided to go further: I crushed it all with a blender. And cartilage and sinews and skins and carrots and onions and peppers. Bay leaf just threw it away. Again I scratched my head, poured all this crap back into the pan, heated it until it dissolved, peeled the garlic, squeezed it through a garlic press into the pan. I tried the broth. Added salt. Finished it. Very tasty! I poured it into baking dishes that I stole from my wife. Made from the material that I think pumps up tits. He took it out into the loggia. Cooled it down. Took out the.blindness!!! I tried it with horseradish. I felt like something was missing. I reached into the refrigerator. And here's the missing ingredient: I took out a bottle. There is no vinegar, but homemade, well-purified and infused with oak bark with secret spices, normalized to 40 degrees moonshine. Sniffed it. I drank a glass. I had a bite. Divine! Repeated. Wonderful! Further debauchery was stopped by the appearance of his wife, like a jack-in-the-box. You can't! Your heart has been operated on, you have... And she began to list all the ailments. What kind of white jellyfish-like crap are you eating? I tried: uh.. mmm.... Pour me a glass. I explained that this is jellied chicken legs. It turned out very tasty. Since then I have been a fan of this dish. But I’ll tell you how terrible it is to take these legs apart into pieces and particles. But as a pensioner, I still have nothing to do. It’s not all about grumbling at your wife. I will study the leg skeletons. I brought the disassembly to the point of automaticity. The joints stopped creaking. Not the chickens, but me. The pressure has returned to normal. I don't growl at my wife. Or rather, I don’t snap back, but remain silent. I recommend you this dish with a long preparation procedure.

Among all national cuisines There is no world, perhaps, more ambiguous and original than Asian. Exactly eastern countries gave us the famous sweet and sour taste, which is found in many dishes, today we will take a closer look at such a dish as Chinese chicken feet. This original snack will be an excellent replacement for traditional snacks and will surely take pride of place in your cookbook.

Chinese Chicken Feet Recipe

Ingredients

• — 30 ​​ml + -
• Cognac or vodka— 30 ​​ml + -
• Chicken feet – 500 g + -
• - 1/2-1 tbsp. + -
• Chicken broth - 200 ml + -
• — 100 ml + -
• — 3-4 sheets + -

How to cook chicken feet in Chinese

Before we begin describing the cooking process, it should be noted that for frying we will need a wok or a deep pan with a non-stick coating. If you don’t have either the first or the second, then it’s unlikely that you’ll be able to prepare the dish without difficulty.

The first thing we need to do is determine the type of paws. They are sold in two forms: already peeled pinkish or yellow, with a layer of keratinized skin. In the first case, there is no need to clean the paws.

If you have the second option, then place the product in boiling water for a few seconds, then in ice water and clean the skin yourself.

The next step is trimming the toenails. It is better to cut along the first phalanx after the nail, so the process will be faster and easier.

1. Wash your paws in the cold running water and put it in a colander - give excess water drain. For convenience, you can also use napkins or a paper towel.
2. Now we decide on the dishes in which we will cook. Ideally, this should be a fairly large wok with a lid, but regular saucepan with non-stick coating. The volume of the container should be two and a half times greater than the mass of the paws. So, for 500 grams of product we need a 1.5-2 liter container.
3. Pour oil into the pan and put it on maximum heat. It should be heated until a characteristic white haze appears.
4. Carefully pour the paws into the pan and close it with a lid, immediately begin to vigorously shake the container so that the paws are mixed inside and the oil is evenly distributed over their surface. This must be done constantly to prevent the product from burning.
5. After five minutes, you need to pour cognac into the paws, and ten minutes after the start of cooking, add sugar.
6. When you notice that the paws have already fried enough and there is no more moisture left in the pan, pour in the soy sauce.
7. Simmer the paws for a few more minutes, add the broth and cook the dish for another ten minutes.
8. After this, remove the vessel from the heat, add the bay leaf, cover with a lid, and, shaking from time to time, let the paws simmer for the last ten minutes.

Remove the paws from the pan, place them on a large platter and serve with soft drinks.

Chinese chicken drumsticks

Chinese-style paws are, of course, good, but not everyone will dare to try such a specific dish, even if it looks appetizing in the photo. Still, we are accustomed to using other parts of the chicken for food, such as drumsticks.

Ingredients

• Chicken drumstick – 1.5 kg;
• Soy sauce – 9 tbsp;
• Salt - to taste;
• White granulated sugar – 3-4 teaspoons;
• Garlic cloves – 10 pcs;
• White sesame – 3-4 tbsp;
• Purified water – 1.5-2 glasses.

How to make chicken legs in Chinese

1. We wash the drumsticks under running water. The skin can be removed or left - the choice is yours, but the legs will still have to be cleaned of the remains of feathers and other unwanted elements.
2. Take a frying pan with a non-stick coating (this is important, because otherwise the drumsticks will simply stick to the bottom of the pan and the dish will not turn out). We place the drumsticks in it in one layer; if the size of the dish does not allow this, then we divide it into several batches.
3. Pour in water, cover the pan with a lid and place on medium heat. We wait until the liquid has completely evaporated and only the legs and the fat from them remain in the frying pan.
4. Remove the lid, add sugar, pour in the sauce. We throw the peeled garlic here in the form of whole cloves, or cut it into slices.
5. Mix everything thoroughly so that all ingredients are evenly distributed.
6. Fry the chicken with the lid open until a characteristic golden crust forms. If necessary, add a little salt, but usually soy sauce is enough.
7. If the sesame seeds are raw, then fry them a little separately, then add them to the chicken, mix and serve immediately.

Chinese chicken thighs

In Asian countries, absolutely all parts of the bird are used for cooking, so it is not surprising that a completely ordinary chicken thigh also has a Chinese-style cooking method.

Ingredients

• Chicken thighs – 6 pcs;
• Carrots – 2 pcs;
• Oranges – 2-3 pcs;
• Ground ginger – 2 tsp;
• Garlic – 2-3 cloves;
• Cane sugar – 2 tsp;
• Soy sauce – 2 tbsp;
• Cognac – 1.5 tbsp;
• Onions – 2-3 pcs;
• Sunflower oil - for frying;
• Paprika – 1 tsp;
• Salt and black pepper - to taste.

How to prepare chicken thighs in Chinese

1. Wash the thighs and remove the bones from them. You can leave the skin - it all depends on your preferences.
2. Wash the carrots, peel them and cut them into small thin strips. Peel the onion and cut into small cubes.
3. Pour sunflower oil into a wok or deep pan with a non-stick coating. It needs to be heated.
4. Carefully place the thighs in a bowl, and add carrots and onions here. Fry over high heat, stirring all the time, until the chicken has a nice crust.
5. Reduce heat to medium. Pass the garlic through a press and add to the chicken. Add ginger, cane sugar, and paprika here. Pour in the sauce and cognac, stir.
6. Squeeze the juice from the oranges into a glass and add to the bowl. Cover it with a lid and simmer for a third of an hour, stirring from time to time.

These thighs should be served with rice or mashed potatoes, decorating the dish with orange slices.

As you can see, Asian cuisine only seems complicated, but in fact such dishes are quite accessible to everyone. The main thing to remember when preparing Chinese chicken feet or other oriental dishes is that you need to correctly combine sour and sweet, because this is precisely the peculiarity of this cuisine. If you learn to sense this fine line of taste, you will be able to add something Asian even to our traditional dishes.