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Chinese chicken feet

October 20, 2013

Last time I posted about a dish that was completely full of starch. In this post, I will be talking about a Chinese delicacy called chicken feet, which is completely on the opposite side of the spectrum!

Yes, chicken feet. I once read that Tyson or whatever chicken company actually had a trade surplus in chicken feet in the overall chicken trade with China. I don’t blame the Chinese at all; chicken feet prove to be very flavorful when cooked correctly. Most people know the dish as phoenix talons at dim sum restaurants.

Chicken feet

Chicken feet are actually quite nutritious. They are high in gelatin, which lends a gummy texture when cooked. The meat is mostly concentrated in the palm of the foot, where all the joints meet.

In this version of home-cooked chicken feet, I just used some soy sauce and water in a crockpot, which came together in a dish of deliciousness. I used the residual soy sauce broth, which was rich in gelatin, in another vegetable dish to drive in some flavor.

1 lb chicken feet
3 Tbsp soy sauce
water to cover the feet

(1) Place all ingredients in a crock pot.
(2) Cook on high for 3-5 hours.
(3) Remove the chicken feet from the liquid and let cool slightly before enjoying. Can be delicious cold.
(4) Reserve the gelatin as sauce for another dish. Chill in refrigerator to allow the fat coagulate at the top for easy removal before using.


Dai Dai


From → Recipes

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