This is actually like deboning chicken feet; the difficulty is there, but it's not that great, and cooking them a bit and then cooling them down makes the bones and skin separate, making them easier to remove.
Using a knife, the deboned chicken wingtips are sliced open and then finely shredded.
This step is quite risky, as the cooked chicken wingtips are slippery, and the shredded pieces are relatively thin, making it easy to cut your hand if not careful.
However, with Lin Xu's knife skills, he's not afraid of the knife slipping.
Once finely shredded, the pieces are rinsed in hot water to remove impurities and excess fat and then immediately placed in cold water to prevent the chicken skin from becoming soggy in the hot water.
Furthermore, soaking them in cold water after the hot water bath makes the shredded chicken wings more tender and chewy, enhancing their flavor.
While waiting, Lin Xu sets up a frying pan, adds chicken soup, and boils it on high heat.
