Declaw the chicken.
Remove the main bone (tarsal) from the chicken and discard.
Cook the chicken feet in boiling water for 1 minute to clean.
Remove and rinse in cold water.
Place the chicken feet in a casserole and add remaining ingredients (except black mushrooms). Stew for 1 hour. Add the Chinese black mushrooms and stew for 15 minutes. Serve.
Put all ingredients except the feet in a wide bottomed pot. Mix well.
Add the chicken feet.
Cover pot and cook over medium-low fire for 3 hours or so. This will soften the feet real good that you can easily suck the meat off the bones.
Remove the cover of the pot and cook over medium heat until the liquid turns into a sauce.
rep is necessary for the feet other than washing them, but
Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on.
Add chicken feet and all the other ingredients into a large crockpot.
Cover with filtered water and turn on low. Run overnight.
In the morning remove ingredients from stock.
Stock will be super concentrated.
You can dilute this stock to the point where you have 10 quarts of stock.
At this point the stock will be ready to use for whatever you need it for.
Mix cornstarch, eggs and salt with enough sweet milk to make a hard paste.
Dip chicken in mixture; fry in hot oil until brown. Place in large baking pan.
Cover with Sauce for Chinese Chicken. Bake at 350\u00b0 for approximately 20 minutes.
Turn chicken over and cook until sauce is thick.
ake the salad: Cut up chicken into small bite size pieces
Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain.
Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain.
Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet, marinade 15 minutes. Serves 3.
esired.
Prepare (chop) your chicken and vegetables as you wait
Combine all ingredients and simmer for 1 1/2 hours.
Place the chicken pieces in a plastic baggie
Pat chicken pieces dry with paper towels.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
ith the salt. Rub the chicken with the peppercorn mixture, inside
Rinse chicken and pat dry. Slice crosswise
Preheat oven to 350\u00b0F. Lightly grease a muffin pan. In a small bowl, combine shredded chicken, hoisin sauce, rice wine or sherry, garlic and five-spice powder.
Sift flour into a large bowl. Whisk milk, melted butter and eggs together then add to flour, stirring until just combined. Fill muffin recesses 1/3-full. Top with chicken mixture. Distribute remaining mixture over top and bake for 20-25 mins, until golden brown. Let cool in pan for 5 mins then transfer to a wire rack to cool.
All vegetables, fish, chicken and beef are optional. Sometimes
Saute chicken and onion in oil until chicken is lightly browned, about 5 minutes.
Add broth, vegetables and soy sauce. Bring to a full boil.
Stir in rice.
Cover; remove from heat and let stand for 5 minutes.
Fluff with a fork before serving. Recipe may be doubled or halved.
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Note: This recipe calls for boneless thigh meat,
To Poach the Chicken: Put the breasts in a