Chicken claws, that is, phoenix claws, by braised, sauce marinade, marinated and other processes, become a mouth-watering delicacy, in Guangzhou to drink morning tea, phoenix claws is also a must point snacks. Although delicious, with the tongue and teeth to gnaw the phoenix claw is inevitably some indecent, the emergence of the off-bone chicken claws, to solve the plight of how many eaters, finally can elegantly eat the phoenix claw!

But some time ago, a factory in Thailand was exposed, its boneless phoenix claws is actually artificial with the mouth to gnaw out, really let a lot of foodies were shocked.

Is the boneless phoenix claw all artificially gnawed out with the mouth?

How in the world is boneless phoenix claw de-boned, this New Year's Eve let Chao to answer for you!

The de-boning of chicken claws is usually done by steaming them at a certain temperature, then soaking them in cold water to separate the bones from the meat, and finally removing the bones manually.

It is true that there are black workshops that use mouth gnawing to de-bone chicken claws have been seized, and there is no doubt that the safety of their consumption is difficult to guarantee.

Super suggests that boneless chicken claws must be purchased from reputable formal merchants to ensure that they are clean and hygienic.

Boning process of boneless chicken claws

Can't refuse the delicious taste of chicken claws, but also want to eat elegantly and delicately, therefore, boneless chicken claws are favored by many foodies.

Below, Chao for you to say in detail how boneless chicken claws in the end is boneless:

1, the choice of raw materials

Chicken claw products are mostly frozen chicken claws as raw materials. Selection of white color, texture, fat and tender and consistent size, no odor of chicken claws, small and thin chicken claws are not easy to de-bone.

2, pre-treatment

Cut off the tip of the toe of the chicken claw, with a knife to the palm of the yellow callus scars removed.

Raw chicken claw surface and incision with blood clots and other dirt, so the first thing to do is to clean the raw chicken claw. For mass production in factories, a 1.5% (w/w) sodium bicarbonate solution at 40°C is often used for 40 min. After cleaning, the chicken claws are rinsed with a 0.2% (w/w) acetic acid solution at room temperature for 40 min. After cleaning and rinsing, the chicken claws are uniform in color, naturally pure white and shiny[1].

If it is made at home, it can be added with the right amount of green onion and ginger, cooking wine or 10% beer in water, soaked for 3-4 hours. This not only removes the odor, but also makes the texture of the produced boneless chicken claws more crispy and tender, and the color is more white [2].

3, simmering

The regulation of cooking conditions is a key step in determining whether the de-boning is smooth.

Factory production is often at a temperature of 90 ℃, cooking time of 15 min under the conditions of cooking chicken claws, which is conducive to the subsequent de-boning operation, but also to ensure that the de-boning of the morphology of the integrity [3].

Home production, it is recommended that the chicken claws into the pot of boiling water for a short time, and then put into a pot of water, add the appropriate amount of cooking wine, green onion, ginger slices with a large fire and then turn to a low fire to maintain a slight boil, cover the pot with a lid and simmer for about 10 minutes, depending on the chicken claws oil moist and full and break the birth of the chicken claws and then immediately fish out. In the simmering should pay attention to the water to submerge the raw material is appropriate, and can not use high heat, do not stir, so as not to stir the chicken claws broken [2].

4, rapid cooling

Cooling the phoenix claws immediately after stewing is the key to make the phoenix claws crispy and easy to get rid of the bone [2].

Cooked chicken claws, after 5 ℃ cold water cooling process 3-5min [1], preferably with running water while soaking, to ensure that the water temperature is appropriate at the same time rinse clean chicken claws.

5, de-boning

Chicken claws suddenly become cold, the meat becomes hard, you can use a knife to de-bone.

Summary

Bone and meat separation by heating and then cold, and then manually remove the bone, is the common process of chicken claw de-boning. Cooking and cold water immersion temperature, time, is the key to affect the chicken claw de-boning is easy and de-boned chicken claw quality is good or bad.

As once reported in the news, there are indeed unscrupulous merchants through the artificial use of the mouth to gnaw away the bones of the chicken claws, so you want to eat chicken claws elegantly, or to the formal business purchase.

If you are not sure, you can actually make boneless chicken claws at home through the introduction above.