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Chicken paw is commonly used to add rich flavor and gelatin to broths, soups, and stews, and is sometimes fried or braised as a delicacy.

Popular recipes include chicken paw soup, dim sum-style braised chicken paw, and spicy marinated chicken paw salad.

Cooked chicken paw can be refrigerated for up to 3–4 days in an airtight container.

Soak the chicken paw in warm water, scrub thoroughly, remove any yellowish skin and nails, and rinse well under running water.

Ginger, garlic, star anise, soy sauce, chili, and scallions are commonly used to enhance the flavor of chicken paw dishes.

Chicken paw is done when it is tender and the skin and connective tissue become soft, usually after simmering for 1–2 hours.

Reheat cooked chicken paw by steaming, boiling in broth, or microwaving until warmed through.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

To prepare chicken paw, thoroughly wash and scald them in hot water, trim the nails, and peel off the outer skin if necessary.

Store raw chicken paw in the refrigerator at or below 40°F (4°C) and use within 1–2 days, or freeze for longer storage.

Pat dry the chicken paw, place in freezer-safe bags or containers, and freeze for up to 6 months. Thaw in the refrigerator before use.

Simmer the chicken paw for at least 1–2 hours or use a pressure cooker to break down connective tissue for a tender texture.

Yes, chicken paw is excellent for making nutritious, gelatin-rich stock with deep body and flavor.

Yes, nails should be clipped off before cooking for hygiene and presentation.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, chicken paw is ideal for slow cooker recipes, where long cooking times help extract maximum flavor and gelatin.