Jellied chicken feet

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Prepared by: DianaV

01/24/2014 Cooking time: 8 hours 0 minutes

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Jellied meat is always delicious, especially with black bread and horseradish. And even better - with hot potatoes. Here is a simple recipe for making jellied chicken legs. Tasty and inexpensive. Try it!

How to prepare for the process of preparing jellied meat

Jelly, as the described treat is also called, is cooked from meat and natural thickeners. Gelling substances are contained in bones and cartilage, so the use of offal in the dish is mandatory. Of course, you can replace all this with regular gelatin, but then the taste of jellied meat, as well as its benefits, will be lost.

It is important to remember a few important rules when creating a chicken paw dish.

The main ingredient should be soaked in cold water for 3-5 hours. Next, we peel off the film, trim the claws, and clean the product itself with a brush.
To make the jellied meat rich in flavor, be sure to add some kind of meat.
The transparency of the dish depends on the correct cooking: we remove the foam that forms on the surface in time, cook the jelly over very low heat so that the composition does not boil.
We add garlic only at the very end, as well as greens.
The longer the jelly is cooked, the faster it thickens and the better it keeps its shape.

How to clean chicken feet

In large retail outlets you can purchase the offal, ready for use. If you purchased untreated chicken legs, you will have to clean them yourself of the stratum corneum.

Thaw at room temperature and rinse well.
Stains may remain on the skin and are difficult to wash off with plain water. To remove them, the surface is rubbed with salt and doused with water again.
Remove the claws (they are not suitable for cooking) using a knife or hatchet.
Place the offal in a colander, lower it into boiling water for 2-3 minutes, then into cold water. A change in temperature is necessary to quickly cleanse the stratum corneum of the skin.
When the paws have cooled, you need to pick up the skin with a knife near the upper joint and pull it down, like a stocking.

Basic recipe for a delicious dish

Everyone knows that jellied meat is good for joints, but only a few can tell you how to prepare it correctly from available products. Making the treat is not at all difficult if you follow all the steps of the recipe.

Ingredients:

chicken feet – 2.5 kg;
chicken wings – 500 g;
carrots – 3 pcs.;
onions – 3 pcs.;
garlic – 8 cloves;
spices – bay leaf, red and black peppercorns, mustard seeds;
salt.

Stages of work:

After preparing the main component of the jellied meat as described above, fill the legs with wings with water and set to cook.
When the composition boils, foam will appear. Remove it with a slotted spoon or spoon. Add peeled onion (whole) and carrots cut into large pieces.
Add 10 peppercorns and a small handful of mustard seeds. Salt and mix.
Cover the broth with a lid, reduce the heat to the lowest possible level, and cook for 8-10 hours.
When the time is almost up, add the bay leaf.
Let the jellied meat cool, not forgetting to add chopped garlic. We disassemble the chicken components, removing the meat. We knead it with our hands.
Strain the liquid through a strainer or cheesecloth.
Place the meat on plates and pour in the purified broth. Decorate with fresh herbs and place in the refrigerator.

Chicken feet recipes

It is not difficult to prepare healthy dishes from chicken legs. There are a variety of recipes. From the offal you can cook jellied meat, broth, roast, soup. The benefits of these dishes can hardly be overestimated.

Jellied chicken feet

It's hard to find a person who hasn't tried jellied meat at least once. It is usually prepared from pork and beef legs and heads. But cold meat can be cooked, oddly enough, from the legs of poultry. The benefit of aspic is that it has healing properties; with its help you can not only improve your appetite, but also help your body recover.

What you need to cook jellied meat:

chicken legs – 2 kg;
chicken breasts – 0.8 kg;
carrots – 3 pcs.;
onions – 3 heads;
garlic – 4 heads;
black and allspice peas, bay leaf, mustard seeds, salt to taste.

Stages of preparing jellied meat:

The legs, cleared of the yellow layer, are placed in a pan along with the meat and filled with cold water.
After 6-7 hours, the water needs to be drained. Liquid with blood residues is not suitable for preparing jellied meat.
Rinse the paws, add water and put on the stove.
As soon as the contents begin to boil, foam will appear. It must be removed to obtain a clear broth.
Cut the peeled carrots and onions into large pieces and add to the pan. In aspic, these ingredients are essential for color and flavor.
Then the time comes for black and allspice peas, mustard seeds, and salt.
Reduce heat and cook the jellied meat at minimum temperature for about 6 hours.
A quarter of an hour before removing the pan from the stove, add the bay leaf. Leave the broth on the stove, as it must be hot to pour.
Remove the legs and meat, quickly remove the bones and cartilage, mix with garlic crushed in a press.
Place in small trays, add the required amount of broth, straining it through a sieve.
Place the cooled mass in the refrigerator to harden.

Chinese chicken feet

The beneficial properties of the offal are especially appreciated by the Chinese. When preparing the dish, they use a large amount of spices and seasonings.

Products for roast:

800 g offal;
1 tsp. rice vinegar;
50 ml sunflower oil.

3 pcs. anise;
4 tbsp. l. soy sauce;
½ tsp. ginger;
1 pod of chili pepper;
10 g granulated sugar;
2 garlic cloves;
200 ml water.

Pour water over the prepared chicken legs, add rice vinegar and place on the stove.
After boiling, add salt and granulated sugar. After 5 minutes, transfer the offal into a colander and wait for the liquid to drain.
Heat oil in a saucepan and add boiled paws in portions. Fry them until browned.
Prepare the gravy from soy sauce and the remaining ingredients, and a glass of water.
Pour the sauce into the semi-finished product, cover with a lid and simmer over low heat for a third of an hour.

Chicken foot soup

Offal is very good in rich soup. To prepare it you will need:

paws – 600 g;
onion – 1 head;
sprigs of dill;
oregano;
ground black pepper - at the end of the knife;
salt to taste;
water – 0.8 l;
sunflower oil – 1 tbsp. l.

How to cook healthy chicken feet soup:

Wash the offal, clean and dry.
After removing the skins, cut the onions into half rings.
Pour oil into a frying pan, add paws and onions. Fry until golden brown.
Place the contents of the pan into a saucepan, add water and place on the stove. As soon as the soup boils, cook for half an hour.
Then add the rest of the ingredients and after 2 minutes remove the pan.
The rich soup with healthy poultry legs is ready.

With chicken fillet

To make the taste of jellied meat richer and the dish itself more satisfying, add some tender meat to its composition.

Required components:

chicken feet – 1.6 kg;
chicken fillet – 1 kg;
carrots – 2 pcs.;
onions – 2 pcs.;
peppercorns – 11 pcs.;
bay leaf – 2 pcs.;
garlic – 4 cloves;
salt.

Stages of work:

Soak the chicken feet in cold water, remove the skin and claws.
Divide the chicken fillet into 2-3 parts.
Let both ingredients cook. When the composition boils, drain the water, rinse the components, add water and put on fire.
Remove the foam before boiling, add peeled vegetables (whole). Cook on low heat for 4-6 hours.
30 minutes before the end of the process, add spices and pressed garlic, salt the broth.
Turn it off and take out the contents. We throw away the vegetables, as well as the bay leaf. We divide the fillet into fibers, disassemble the chicken legs, leaving edible places.
Transfer the meat to a large tray or plates.
Strain the liquid and carefully pour into prepared containers. Let it freeze in the cold.

Saving the family budget

Many housewives regard chicken feet exclusively as food for their four-legged pets. But in vain, because such an offal is incredibly useful for the human body. Try making delicious paws with vegetables. This treat will please everyone without exception.

Ingredients:

fresh frozen chicken feet – 1 kg;
sweet bell pepper - one piece;
onion - two heads;
soy sauce - three tables. spoons;
carrots - one root vegetable;
garlic - three cloves;
refined vegetable oil – 30 ml;
ground red and black pepper;
freshly squeezed lemon juice;
salt;
chicken broth – 500 ml;
greens - half a bunch.

Preparation:

First of all, we will prepare the chickens' feet. We wash them, peel them, remove part of the phalanx and put them in a saucepan.
Fill with chilled water and place on the stove.
From the moment the water boils, set aside 40 minutes and simmer the chicken legs over low heat until cooked.
Meanwhile, peel the onions and chop into thin half rings.
We clean the sweet pepper from the stalk, veins and seed box. Cut it into strips.
Grate the carrots on a grater with medium perforation.
Heat refined vegetable oil in a frying pan. First add the onions, and after a few minutes add the carrots.
Sauté vegetables until softened.
Transfer the boiled chicken legs to a bowl and cool.
Read also: How to treat heel spurs with dimexide: top 5 recipes
When the paws have cooled, grind them.
Place the paws in a frying pan and fry for several minutes in refined vegetable oil.
Add crushed garlic. Pour in soy sauce, season with a mixture of peppers and salt.
Add the chicken broth in which we boiled the legs. Mix all ingredients thoroughly and simmer over low heat for a third of an hour.
Transfer the cooked paws to a plate.
Place the fried onion-carrot mixture and herbs on top.
This dish can be prepared differently. First add vegetables to the fried paws.
Fry all the ingredients for about five minutes and add the chopped greens.
After cooking, it is recommended to leave the dish in a sealed container for another quarter of an hour.
Chicken feet are soft, tender and incredibly tasty. You can also add any sauce of your choice.

Jellied chicken feet and pork feet

To get a truly tasty, unusually aromatic and satisfying dish, make it from several basic ingredients.

Ingredients:

chicken feet – 5 pcs.;
pork legs – 1 pc.;
carrots and onions – 1 pc.;
garlic – 4 cloves;
pepper (peas) 8 pcs.;
bay leaf – 3 pcs.;
green parsley – 50 g;
salt.

Stages of work:

First you need to clean the chicken feet and let them soak. We chop the pork leg into plates 5-8 cm thick, fill it with cold water, and let it brew for 2-3 hours.
We wash both types of soaked ingredients, add fresh water, and set to cook.
As soon as the boiling process begins, immediately turn the heat to minimum. We remove all the foam, otherwise the jellied meat will not be transparent.
Add carrots and onions, peppercorns.
Cook covered for 6 hours.
Salt the composition, combine with garlic, passed through a press, and bay leaf.
Turn off the heat and remove the legs from the pan. We sort out the ingredients, knead the meat with our hands, and place it in prepared containers.
Strain the broth and pour into plates. Decorate with parsley sprigs.
Leave to thicken in a cold place. We store it there until use.

Advice! Serve the treat with fresh herbs, mustard or homemade horseradish.

How to make chicken jellied meat with gelatin in a plastic bottle

An original way to decorate a holiday table with jellied meat in the form of a roll. People like it. The decoration was very popular when the New Year of the Pig arrived. Then on New Year's Eve, on every table there was a symbol of a pig, prepared using this method. The holidays have passed, but the decoration in the form of cut round slices of roll remains. They decorate the table for any occasion: birthday, New Year, March 8th.

Let's take for the recipe:

Actions:

1. Place two legs in a saucepan and fill with water, the level of which should be 2 fingers higher than the meat. Place it on high heat and bring to a boil, skim off the foam and transfer to low heat. The water should gurgle slightly. Add salt, pepper, garlic and bay leaf. Cook for 40 minutes, skimming off the foam.

2. After the broth is ready, remove the chicken and disassemble it into small pieces. Strain the broth. Fill a liter plastic bottle with pieces.

3. In a glass of warm broth, dilute 10 grams of powdered gelatin. Stir it with the rest of the strained broth.

4. Pour into a bottle with chicken pieces. Shake vigorously. Place in the refrigerator in an upright position for 7-8 hours. Then we cut the plastic and take out the frozen jellied meat.

5. Cut the chicken roll into circles.

6. Serve a dish with chicken jellied roll.

Cooking with beef

To make a truly festive version of the dish, you should cook jellied chicken legs with the addition of aromatic meat.

Compound:

beef meat – 850 g;
chicken feet – 1.6 kg;
chicken fillet – 300 g;
onions, carrots - 1 pc.;
garlic – ½ head;
black pepper – 10 peas;
bay leaf – 2 pcs.;
salt – 1 tsp;
fresh greens.

Stages of work:

We prepare chicken feet for use: soak them, remove the skin and claws, and wash them.
Cut the meat into large cubes and place it together with the chicken limbs in a large saucepan. Rinse and fill with new water. Let it cook over high heat. When the composition begins to boil, remove the foam that appears.
We drain the first broth, rinse the ingredients, and repeat the procedure.
Reduce the cooking temperature, after boiling, add the whole peeled vegetables (you can make a small cross-shaped cut on the onion). Simmer at minimum temperature for 4-6 hours.
25 minutes before the end of preparation, add spices: pepper, bay leaf, a little herbs. Salt the broth and mix.
When the jellied meat is ready, remove the meat and legs from the pan, and mix the remaining liquid with the garlic, which has been pureed.
We disassemble the meat components into small pieces, removing connective tissue, skin and bones with cartilage. First put the chicken and beef filling into deep containers and carefully fill it with aromatic broth.
Sprinkle with a small amount of parsley leaves and leave to thicken for 4 hours in a cool place.

Before serving, you can cut into portions, transfer to a beautiful dish, and garnish with horseradish.

What are the benefits of chicken feet for joints?

The benefits of the by-product outweigh the harm:

The collagen contained in chicken feet is good for bones, tendons, and mucous membranes.
The skin, thanks to a special protein, becomes healthy and elastic.
Connective tissue is restored in the joints, fluid production increases, which enhances the mobility of the limbs.
When bones are injured, cartilage grows faster at the fracture site.

Chicken legs are especially useful for people over 50 years of age, since the body is not able to synthesize its own protein, which leads to joint diseases and fractures.

How to cook in a slow cooker

To simplify the process of creating jellied meat, but still make it tasty, use a slow cooker. It will help you achieve the desired result without any extra effort.

Required Products:

chicken feet – 550 g;
chicken necks – 500 g;
chicken legs – 3 pcs.;
garlic – ½ head;
carrots – 1 pc.;
onion – 1 pc.;
pepper – 10 peas;
bay leaf – 3 pcs.;
salt – 6 g.

Stages of work:

Despite the fact that jellied meat in a slow cooker is much easier and simpler to create, the process of preparing the products is identical to other recipes. Soak the chicken legs in water and remove the skin with a brush. We oil the necks and wash them.
We put all the elements of the chicken into a multicooker, add water, and activate the “Stew” mode for 5 hours.
After half the specified time, introduce the peeled carrots and onions. Salt the mixture and season with pepper.
When the beep sounds, remove the chicken components from the container, add bay leaf and chopped garlic. We throw away the onion, and if the carrots are not boiled, we divide them into shaped elements.
Separate the chicken meat from the bones and place it in containers under a dish. Place carrots on top. Pour the broth strained through a sieve. When the jellied meat has cooled, put it in the refrigerator until it cools completely.

Serve with fresh herbs and mustard.

Nutritional value and composition of chicken feet

When many consumers see chicken legs in a store, they simply don’t understand why they are being sold. The beneficial properties of this part of the chicken are appreciated in China, Japan and other Asian countries. The point is the antihypertensive properties of the product.

The composition of the paws includes minerals:

calcium and phosphorus;
sodium and potassium;
iron and zinc;
copper and selenium.

A large set of vitamins of groups B, A, E, PP, K. B, choline and other beneficial substances have a strengthening effect on the nervous, immune and skeletal systems.

The chemical composition of chicken legs is as follows. 100 g contains:

14.6 g fat;
19.4 g protein;
0.2 g carbohydrates;
66.8 g water;
there is no ash.

The calorie content of 100 g of the finished product is only 215 Kcal, this attracts people with weight problems.

Step-by-step cooking with turkey

Do you want to make jellied meat from dietary, light foods? Make a turkey-infused treat.

Compound:

chicken feet – 1 kg;
turkey fillet – 2 kg;
onion – 1 pc.;
carrots – 1 pc.;
salt;
spices – peppercorns, bay leaves, garlic.

Stages of work:

We prepare the main components of the dish: soak, then clean the chicken feet, and chop the turkey fillet into fairly large pieces.
First, let only the legs cook, and after 3 hours add the fillet to the pan.
120 minutes after preparing the turkey, add vegetables and peppercorns to the broth.
Cook the mixture until the meat is soft. Salt, add bay leaf.
We discard the legs and cut the turkey into small pieces. Place in deep plates.
Combine the broth with chopped garlic and strain. Pour liquid over the meat base and garnish with fresh herbs. When the jellied meat has cooled completely, put it in the refrigerator to thicken.

Despite the lengthy preparation, making delicious jellied meat is quite simple if you stock up on the right ingredients. Enjoy only healthy food made with your own hands, and bon appetit to everyone!

Is it possible to give chicken feet to dogs?

By-products have always been, and will continue to be, purchased for pets. Among dog breeders, opinions about the benefits and harms of chicken feet for feeding dogs are divided. Some believe that tubular bones can be harmful and cause injury to animals’ throats and internal organs. Others argue that a well-fed dog will not pounce on food, but will simply enjoy it.

To be calm for your dogs, it is enough to boil chicken feet; in this form they are harmless and healthy.

How to cook chicken feet

After the paws are cleared of skin and the nails are cut off, they need to be rinsed again with cool water and placed in a pan. Fill the paws with water and place on the stove.

When cooking chicken feet, you can add various herbs and spices, which will make the broth even richer and brighter.

Depending on how you will use the chicken broth, add seasonings.

For jellied meat with chicken feet, you can add carrots, onions, bay leaves, black or allspice peas.

For the broth from which you will prepare the soup, you can add celery, parsnips, onions, carrots and other herbs and spices to your taste.

You can add fresh ginger and turmeric to the broth, which is especially useful during the flu and cold season.

To most fully extract all the nutrients from chicken feet, during cooking you can add one or two tablespoons of natural vinegar: wine or apple.

To get a gelatinous broth, chicken feet need to be boiled from four hours to one day. They will cook faster in a pressure cooker - they will be ready in one and a half, two hours.

You can use the paw broth to make soup, add broth when stewing vegetables, or make a sauce with it. Below are two recipes for chicken feet broth that can be cooked for soup or other dishes. You can drink this broth.

How to cook chicken feet profitably and why they are valued

Chicken feet are a specific by-product for us, often considered nothing more than waste, in extreme cases - pet food, at best - a minor ingredient for jellied meat (jelly).

In fact, chicken feet have both benefits and taste; they are good for more than broth.

Although, I must admit, with them it turns out to be very rich, greasy, and freezes perfectly.

A real abundance of recipes with chicken feet is found in the culinary traditions of China and Southeast Asia. There, first courses and sauces are prepared from them in broth, paws are stewed in honey-mustard sauce, and cooked with rice and noodles, vegetables and mushrooms.

This part of homemade chicken has an unusual taste, there is no appetizing meat, in a word, legs - the product is very much for everyone and, of course, a godsend for jellied connoisseurs.

To prepare chicken feet according to any recipe, you need to properly process them, and there is nothing complicated about it:

· the paws need to be thoroughly rinsed in water, either in a bowl or under the tap;

· then rub thoroughly with salt;

· then you need to put them in a bowl and pour boiling water over them for 3 minutes;

· after draining the water and waiting for it to cool down, they can be easily cleaned from the top yellowish layer of skin;

· Next, you need to cut off the claws using culinary scissors or a knife, rinse the paws again and finally you can cook them.

Neither fillet, nor scalloped giblets, nor chicken skin have the same nutritious, beneficial qualities as nondescript legs.

At one time, they were one of the main ingredients of folk medicine in many Asian countries; prominent scientists of antiquity believed that without them it was possible not to create an elixir of youth, longevity, immortality... This, of course, is too much.

But there are really great benefits to chicken feet.

Recipes

If you are still sure that using jellied meat will have one benefit for your body and that the harm to you will be insignificant, then you need to learn more about its preparation.

Most often, this dish is prepared from leftover chicken or meat carcasses, bones, cartilage, ears, tails, chicken legs and wings, heads, offal, etc. The whole point is systematic, long cooking over low heat. With this heat exposure, the vitamins will remain in the composition, and the solids will disintegrate.

The meat will separate from the bones, they, in turn, will boil down all the useful substances, and the cartilage and ligaments will become very soft. By the way, it is recommended to use cartilaginous bones, they contain more collagen and they boil so much that you don’t need to throw them away. All this fat is considered the most useful in the whole dish. It should become viscous without adding gelatin and set on its own in the refrigerator.

Cook the dish for more than 5 hours in a 1:2 ratio with water, over low heat so that the water does not evaporate. An hour before cooking, add seasonings. Next, the inedible remains are removed, and the rest is allowed to brew in the refrigerator.

From chicken feet

We bring to your attention a recipe for jellied chicken feet to treat joints:

1 kg. Leave the chicken feet in boiling water for a couple of minutes to make it easier to remove dirt.
Place the legs and 2 chicken thighs in the pan (you can use one quarter or a pair of legs).
This is filled with 3 liters of water. You need to bring the broth to a boil, while not forgetting to remove the scum. This manipulation is necessary for a transparent, aesthetic appearance of jellied meat.
While still boiling, add 1 peeled whole carrot and 1 clean onion in the peel (this will also add appetizing and aroma to the broth).
Next, cook for 3 hours over low heat. Half an hour before cooking, add salt and pepper.
You can use more salt, because when cooled, the taste sensations are dulled, and the salt will be less noticeable.
After the time has passed, the broth is filtered and left to thicken in a saucepan over low heat.
You won't need chicken feet anymore. We remove the meat from the thighs and, if desired, either cut it or grind it.
The onions are discarded and the carrots are cut into slices for decoration (tomatoes and eggs can also be used).
The chicken is placed in small molds or poured into one large bowl. Next, lay out the carrots, add herbs and garlic.
All this is poured with broth and placed in the refrigerator overnight.
The jelly is served chilled, with horseradish or mustard.

Fish jellied fish

Any type of fish can be used.

Carefully wash the fish and remove scales (do not throw them away). We cut it up and remove the giblets (throw them away).
We wash the scales and put them on the fire until they boil. At this time, cut the fish into pieces, do not use the tail and head.
When the scales boil, boil them for about half an hour. Then we filter.
Place the fish in a pan in layers and fill it with broth to remove the scales.
Bring to a boil, skim off the foam and place on low heat.
Add peeled carrots, onions and herbs one by one. Sprinkle with different types of pepper and salt.
We cook all this, depending on the type of fish. Pilengas and crucian carp are cooked for 30 minutes, carp and pike for about an hour.
After cooking, strain everything and place the fish in molds or a deep plate. Pour broth on top.
Decorate with herbs, carrot rings, and egg slices. Place in the refrigerator to harden.
Serve with onions and bread, mustard or horseradish.

Such universal recipes should be regularly used in food to treat joints. But if you are not sure about the benefits of this dish for your body, then it is better to refrain from regular use. Although no one forbids preparing such wonderful jellied meat on holidays.

The opinions of doctors on this matter do not agree. They argue that each case of using jellied meat for joints requires a separate approach. A healthy person can easily eat meat or jellied chicken feet, because the benefits of jellied meat are really great, but for those who have chronic diseases of internal organs, it is better to consult a doctor.

How to make chicken jellied meat with gelatin

Chicken jellied meat is prepared quite quickly, since the meat does not need to be cooked for a long time. In addition, it turns out to be less fatty than pork. You can use any part of the chicken for cooking. This recipe uses drumsticks.

Ingredients:

1 kg chicken meat (any parts)
2 small onions
2 small carrots
20 g gelatin
1.3-1.5 liters of water
salt to taste (

2 tsp)

12 black peppercorns
2 bay leaves

Method of preparation: Soak chicken drumsticks in water for 3 hours. After the time has passed, rinse and place in a pan. Fill with water and place on the stove. Bring to a boil and leave to simmer for another 3 minutes.

Then drain the broth, rinse the meat and the pan. Place the drumsticks in a clean bowl, add 2 peeled onions, after cutting off the roots and rinsing them thoroughly. Peel the carrots and add to the pan.

Onion peels and carrots will give a beautiful color to the broth

Fill the ingredients with water, it should be about 1.5 cm above the meat. Bring the broth to a boil, skim off the resulting foam. Add black peppercorns.

How to peel skin from chicken feet

In most cases, chicken feet are sold in stores already cleaned of the outer keratinized skin. But if you see paws along with the keratinized layer of skin, do not be alarmed and do not pass by. It is easy to remove at home.

First, the paws need to be rubbed with salt and scalded with boiling water.

Leave for a few minutes. Drain the hot water completely.

Then immediately plunge into ice water.

After this, the yellow, keratinized skin comes off very easily.

You can additionally boil the chicken feet for 10-12 minutes. Then drain the water, rinse with cold water and remove the skin.

Then you need to cut off your nails. This is easy to do with a kitchen hatchet.

How to cook Chinese paws in a frying pan?

This dish is very popular in Asian countries. Chicken legs turn out very appetizing and are eaten literally in a matter of minutes. When preparing, you should follow a certain sequence of actions:

Peel the paws and trim the claws.
Pour a liter of water into a saucepan, add rice vinegar (½ teaspoon), sugar (1 teaspoon) and a pinch of salt.
Bring water to a boil, place the paws in it and cook them for 5 minutes.
Mix the cooled chicken legs with soy sauce (2 tablespoons) and leave on the table for 30 minutes.
Pour enough vegetable oil into the frying pan as for deep frying. Fry the paws until golden brown.
Transfer the hot legs from the frying pan into ice water and leave them for 3 hours.
Make a sauce from finely chopped garlic (1 clove), green onions and chili peppers (2 pieces each), grated ginger root (1 cm), soy sauce (1 tablespoon) and oyster sauce (½ teaspoon).
Place the cold paws in a frying pan and pour a glass of water over them. Add the sauce to the chicken legs and continue the cooking process for another 15 minutes.

Recipe for beer paws with garlic

This snack will be an excellent and healthier alternative to the usual crackers and chips from the store. During the cooking process, chicken legs are first marinated in a fragrant sauce, and then baked in the oven until golden brown. The result is a very tasty dish that can be served with beer.

First you need to prepare the paws (300 g), removing the skin and cutting off the claws, then boil them in salted water. Prepare a marinade from garlic squeezed through a press, a pinch of salt, mustard, apple cider vinegar, tomato sauce and honey (1 tablespoon each). Mix it together with the paws and leave them on the table for 30 minutes. Then the chicken legs should be placed on a baking sheet lined with foil and placed in an oven preheated to 200° for half an hour.