Chicken Feet

Chicken Feet: Materials and Production Steps

There are two main contexts to consider for chicken feet: commercial production and home preparation. Here’s a breakdown for each:

Commercial Production:

Materials:

 Fresh or frozen chicken feet

 Water

 Cleaning solutions (depending on processing method)

 Blanching agents (optional): Ginger, green onion, cooking wine

 Broth or Seasonings (depending on final product)

 Packaging materials

Production Steps:

1. Thawing (if frozen): Frozen chicken feet are thawed under controlled temperature and humidity.

2. Cleaning: This involves removing any remaining feathers, blood, and dirt. Methods can include soaking, mechanical cleaning with rotating drums, or a combination.

3. Blanching (optional): Some processors blanch the feet in hot water with ginger, green onion, and cooking wine to remove impurities and enhance flavor.

4. Pre-cooking: The feet are typically cooked in large vats of water or broth at high temperatures to soften the tendons and collagen.

5. Deboning (optional): Depending on the final product, some processors may remove the bones mechanically or by hand.

6. Marinating/Flavoring: The feet might be marinated in a seasoned broth or sauce to add flavor before further processing.

7. Secondary Processing (optional): This could involve further cooking methods like frying, braising, or stewing, depending on the desired final product.

8. Cooling and Packaging: The finished product is cooled down, packaged (pouches, cans, etc.), and labeled.

Home Preparation:

Materials:

 Fresh chicken feet

 Knife or kitchen shears

 Cutting board

 Large pot

 Water

 Seasonings (soy sauce, ginger, garlic, chilies, etc.) – optional

Steps:

1. Cleaning: Trim the nails with kitchen shears. Wash the feet thoroughly under running water.

2. Blanching (optional): Briefly blanch the feet in hot water to remove impurities and loosen any remaining dirt.

3. Par-boiling:  Place the feet in a large pot, cover with water, and bring to a boil. Reduce heat, simmer for 30-45 minutes, or until tender.

4. Deboning (optional): You can remove the bones after cooking by carefully pulling them out with your fingers.

5. Seasoning: Drain the feet and add them back to the pot with your desired seasonings. Simmer for another 15-20 minutes to allow flavors to develop.

6. Serving: Chicken feet can be served hot or cold, with dipping sauces or additional spices.