Chicken claw pinyin: jī zhuǎ.

Phoenix claw is also known as chicken palm, chicken claw, claw money storm, phoenix foot, etc. It is a classic traditional snack. It is a classic traditional snack, made in Szechuan and Cantonese cuisines, with multiple skins, tendons and rich gelatin. In the south, phoenix claw is an upscale and famous dish, and its cooking method is more complex. It is rich in glutamic acid, collagen and calcium, eat more can not only soften blood vessels, at the same time has the effect of beauty.

Taste characteristics: chicken claw color reddish-red, skin swelling and wrinkles, so there are wrinkles phoenix claw called. The skin is full of gravy, with the feeling of soup. When eating, the skin and bones are easy to leave, the skin is soft and smooth, the bone is crispy, young and old savory.

boiled: chicken feet will be boiled in water until it will be cooked, boiled water to add vinegar and caramelized sugar. Frying: Fry until cooked through the red color can be. After frying to bleach, to grease, so that the skin and bones are not separated, the skin layer contraction wrinkles, melt in the mouth.

Selection of raw materials

The selection of raw materials this step, is the premise of the phoenix claw off the bone, the merits of the raw material is directly related to the shape of the finished product and the quality of the dishes. Practice has proved that the selection of white color, texture, fat and tender broiler chicken claws are most suitable, but a small or blood spots are best not to use; local chicken (i.e., farmers raised chickens) claws due to the color and lustre of the dark, dry and thin body, so can not be selected. In the selection of broiler claws, to try to achieve the same size, it is best to choose a large (small is not easy to remove the bone).

The chicken claw itself has a fishy smell, to reduce or remove, you have to rinse the chicken claw. However, it should be noted that in the rinsing process, to use a knife to remove the small yellow callus scars in the palm of the chicken claw, and the chicken claw on the residual yellow "coat" removed, which is very important. After rinsing the chicken claws, they should be soaked.