1. Selection
Selected white color, texture fat and tender meat chicken claws, dull color, texture dry and thin soil chicken claws can not be used. Selected chicken claws should be the same size, and try to choose a larger chicken claws (chicken claws are small and difficult to remove the bone).
2. Rinse and soak
The chicken claws themselves have a fishy smell, to remove the fishy smell of the chicken claws have to be rinsed. Rinse with a knife to remove the chicken claws in the palm of the small pieces of callus scars, and the yellow membrane on the chicken claws removed. Then put the chicken claws into the water containing lO% beer soak for about 6 hours, so that not only can remove the odor of chicken claws, but also to make the production of off the bone chicken claws crisp texture.
3. Stewing
The chicken claws have been rinsed and soaked into a pot of boiling water for a short time, put out into a pot of water, boil over high heat, turn the heat down, so that the water in the pot to keep seemingly boiling state, simmering 10-15 minutes, depending on the chicken claws moist and full and break the birth of the chicken claws, fish out. Note: Cooking chicken claws can not be cooked with high heat, otherwise the chicken claws will be cooked; chicken claws in the stewing process can not be stirred, otherwise the chicken claws will also be stirred; stewing chicken claws should be a little wider water, it is best to let the chicken claws completely immersed in boiling water.
4. Cooling
Chicken claws that have just been cooked until they are raw must be allowed to cool quickly, as this is the key to making them crispy and easy to remove from the bone. Cooling can not be put in the water to soak, but should use the flow of water while soaking. This can make the chicken claws cold, the texture from soft to hard, but also can wash the chicken claws on the oil.
5. Bone and then soak
Cooled chicken claws control of water, pick up a chicken claw, with a fingernail in the chicken claw on the back of the three toes along with the bone of a road, and then pinch off the tip of the chicken claw toe, and then use the thumb and forefinger pinch chicken claw toe bone at the very end, by the tip of the claw to the palm of the hand in the direction of the push to the end of the time, you can take out the bone according to the method will be the claws of chicken claw toe bone out of all the way! Chicken claw back end of the big bone, then from the top to the palm of the push, push to the end, you can take out the bone, and then, with running water will be de-boned after the chicken claw and then soak for 2 hours.
If you can't use all the chicken claws at once, put them in the refrigerator (do not freeze them), and then take them out when you need them.