Some individuals find chicken feet to be an unnatural and unnecessary element of the bird. Chicken feet, on the other hand, are a staple in the kitchens of many who enjoy the many delicious dishes that call for them. I consider myself a part of the second group. Dim sum chicken feet are my all-time favorite chicken dish because they are so incredibly tender and flavorful. If you’ve ever wanted to learn how to cook chicken feet in the style of dim sum, here’s your chance.
Whence Comes All This Animosity?
Americans and Europeans sometimes avoid eating chicken feet because they associate the practice with filth. In addition, most individuals are uncomfortable with chicken feet. Chicken feet are commonly used to create dog treats. One possible explanation is that chicken feet are less flavorful than other cuts of chicken.
Even Chicken Feet have Admirers
Nonetheless, in many areas of the world, chicken feet are considered a delicacy. Chicken feet have been given the positive appellation of “phoenix paws” by Chinese gourmets. And in China, you may find chicken feet in anything from chilly appetizers to hot soups to major courses. Then the South Koreans came up with the idea of serving hot chicken feet. Chicken foot dishes are also quite frequent and popular in other parts of Asia, such as Malaysia, Thailand, Indonesia, and the Philippines. Chicken feet are a staple in many Mexican dishes, including stews and soups.
How Do Chicken Feet Taste, Exactly?
Chicken feet are mostly skin and tendons and not much meat. Chicken feet, with their distinctive gelatinous texture, are a rich source of collagen. Chicken feet are commonly used in Asian cuisine, where they are cooked till tender and flavorful. In the case of chicken feet used in soup, the feet will almost fall apart when picked up after simmering for an hour or two, and you won’t even need to chew them. A bite of gelatin combined with the light broth will dissolve in your tongue.
A Word on Buying
Often the yellowish, tough skin of chicken feet is already peeled when you buy them at the market. The skin of freshly harvested chicken feet should be bright white and shiny, and the meat should be substantial and elastic. Chicken feet that feel somewhat sticky when touched have likely been sitting about for too long and are no longer safe for human consumption.
Cooking Chicken Feet: A Primer
To prepare chicken feet for cooking, follow these steps:
- Take off the yellowed skin (ignore this step if the skin is already removed). Chicken feet can be blanched in boiling water for a minute or two before being cooled in ice water. This will make shedding the tough outer shell much less of a chore.
- Nails on chicken feet may be lopped off using kitchen shears.
- If you want to create pickled chicken feet or cold chicken feet, chop the chicken feet in half or as little as you desire. If you want to use them in soup or other recipes, leave them whole.
Tips For Enjoying Chicken Toes
Here are some pointers for first-time chicken-foot eaters:
- Chicken feet are awkward to eat with cutlery. You should definitely use the chopsticks. If you don’t enjoy eating with chopsticks, you may always wear a disposable glove on your hand instead.
- Chicken feet are an excellent starting point for a first taste. As you bite off a chunk, your tongue and the rest of your mouth will have to work together to peel back the skin from the tiny bones underneath. Throw away the bones and savor what’s left in your mouth. However, the small bone in the chicken foot is hardly worth the risk if you ask me.
Recipe For Chicken Feet
Here are some pointers for first-time chicken-foot eaters:
- Chicken feet are awkward to eat with cutlery. You should definitely use the chopsticks. If you don’t enjoy eating with chopsticks, you may always wear a disposable glove on your hand instead.
- Chicken feet are an excellent starting point for a first taste. As you bite off a chunk, your tongue and the rest of your mouth will have to work together to peel back the skin from the tiny bones underneath. Throw away the bones and savor what’s left in your mouth. However, the small bone in the chicken foot is hardly worth the risk if you ask me.
Ingredients
- 12-15 chicken feet (500 g)
- deep-frying oil
- chicken feet soaking in freezing water
- One-Thumbs-Up, Ginger
- 2 green onions
- 1 tbsp. Vino de xaoxing
Sauce
- Two garlic cloves, minced
- 1 tbsp. Beans, fermented
- Finely chop 2 fresh Thai chili peppers (optional)
- Finely sliced ginger root measuring 1 inch
- 1 tbsp. The Use of Soy Sauce
- ½ tsp. sugar
- ½ tbsp. optional chili paste or doubanjian
- ½ tsp. Brownish soy sauce
Grainy H2O
- One cup of simmering water
- ½ tbsp. corn flour
Instructions
Get the chicken feet ready.
- Remove the unclean sections of the chicken’s feet, including the claws. You can leave them whole, or divide them up whatever you choose.
Arid and white
- Put some water, scallions, ginger, and cooking wine into a skillet. Once the water has boiled, the chicken feet only need to be cooked for around 2 minutes.
- Remove and thoroughly clean the device. Then let it dry overnight. This is crucial in preventing oil from splattering all over the kitchen. If you have the time, I suggest air-frying the chicken feet to ensure there is no moisture on the outside.
Deep-fry
- Deep fried the chicken feet in a wok until they are a rich golden color. To get the tiger skin texture, it’s crucial that all the moisture is cooked off during the deep-frying procedure. Possible wait time is between 12 and 18 minutes.
Method of air-frying
- You might opt to air fried the chicken feet instead of deep frying them. You may use an air-fryer as an alternative to deep-frying if you like. After draining, rub some oil onto the chicken feet. Start an air fryer at 375 degrees Fahrenheit. Ten to twelve minutes should be enough time for the skin to dry out in a frying pan.
Soak
- Put the chicken feet in a bowl of icy water. Soak for approximately 1 hour.
Simmer until your skin starts to tingle
- A Cantonese chef taught me that the tiger skin may be reinforced by continuing to boil the wet chicken feet. The chicken feet should then be added to the boiling water and cooked for another 8-12 minutes, depending on the desired tenderness.
Make the dip and coating.
- If you just have a little bit of oil, add some dou-chi, garlic, ginger, and chili paste. Cook over low heat until the scent is released. Put in some light soy sauce and some dark soy sauce.
- Add the starch-water mixture. Give it some time to cook down.
- Give back the chicken toes. Coat well and serve hot. You may prepare a lot at once and reheat it in the steamer between servings.
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