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.
Combine all ingredients and simmer for 1 1/2 hours.
Pat chicken pieces dry with paper towels.
ith the salt. Rub the chicken with the peppercorn mixture, inside
esired.
Prepare (chop) your chicken and vegetables as you wait
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.
Mix together chicken (stewed and removed from bone), chicken soup (undiluted), Chinese vegetables (drained), mayonnaise, water chestnuts (drained) and 1/2 Chinese noodles.
Mix well.
Place in a baking dish.
Garnish with remaining noodles.
Bake 1 hour in a 350\u00b0 oven.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Cook the rice.
Cook chicken breasts and cube.
Mix all together and refrigerate overnight.
You may want to add 1/2 cup milk before baking if it seems too dry.
Before baking, cover with Chinese noodles.
Bake in a 13 x 9-inch pan at 350\u00b0 for 30 minutes.
Cook chicken breasts and cut into bite sized pieces.
Mix all ingredients and put in a large casserole or baking dish.
Top with buttered bread crumbs and slivered almonds.
Bake 1 hour at 350\u00b0. Yummy.
Rinse the chicken inside and out and pat
ieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white
kin and flesh.
Pat chicken skin dry with paper towel