Domestic chickens are the most populous bird in the world, having eclipsed 25 billion in 2023. However, depending on where you are on a map, some parts of the poultry are more in demand than others. In the United States, shoppers tend to favor the breast over the rest, according to Statista. Meanwhile, countries like China, Korea, the Philippines, Vietnam, and beyond prize an appendage that your average American butcher shop might not put on display — the feet.
Though they might look meaty, chicken feet are mainly an amalgam of skin, tendon, and bone. Known in China (and listed on your local dim sum menu) as “phoenix talons” or “phoenix claws,” they have a unique gelatinous texture or kou gan, that makes them well-suited to flavorful sauces. As for the flavor without sauce, its decidedly more subtle (less chicken-y, if you will) than other parts of the bird.
While guiding a reticent writer for The Guardian through a dim sum feast that included chicken feet, the British food historian and chicken feet enthusiast Fuschia Dunlop (whose book “Invitation to a Banquet” explores the sprawling history of Chinese food through some of the countrys landmark dishes) gave the following advice: “Try to feel them as well as taste them.” As Dunlop knows, the preparations and occasions for eating chicken feet are as varied as any other part of the bird. Indeed, theyve been eaten in China since at least the third century B.C.
It taste like chicken. The skin (which basically the only thing left after cooking it) on chicken feet taste & feel like the chicken skin from Cantonese style roast chicken. The flesh is the one that most first timer can’t get pass. The flesh on chicken feet are not like normal chicken meat.
For someone who claims to be such a foodie, I realised with quite an unpleasant start that I hardly have any foodie posts on here! That’s it, I decided. My next post will be about food. And so, here it is!
And finally, as usual, I’m going to end with this… I submitted my blog for a competition called the Big Blog Exchange, and I would be really, really grateful if you could spare a few moments and vote for me by clicking here or the below (or in the sidebar on the right) and clicking the verification link they email you. I need to stay in the top 25 (no 17 now) of the Asian blogs till voting closes on 3rd September to make it the final judging round, and you can help me get there!
As some of you know, I’ve been in Singapore for the past few months, and since I’m very enthusiastic about trying new types of food, I almost danced out of my mind when I saw ‘Live Frog’ being advertised everywhere. Well, I still haven’t had the chance to try that yet, but I have experienced the joy of something almost as interesting.
Someday I’m going to write a more exhaustive post about all the interesting things I had here, but for today, I’m going to show you just one of the more ‘interesting’ things I’ve had, and then, next time, I’ll take you to a restaurant I visited with a Singaporean friend.
Anyway, it’s considered a delicacy and a lot of people LOVE it, and I quite think I’d like it if I was more used to the idea. It’s quite funny that I still can’t touch it with my hands, but I have no qualms about putting it in my mouth.
Blanched, fried, and sauced
Dim sum restaurants are by no means the only establishments that serve chicken feet in the U.S., but theyre a great place to learn about a common three-step method of cooking the appendage, which is nearly ubiquitous in Cantonese dining. One things for sure: Prepping chicken feet this way takes time and skill.
Typically, the first step professionals take is to blanch the feet and prepare them for frying by trimming the nails and drying the skin. Only then are they ladled into a wok of hot oil and cooked until theyre golden brown. A quick cold water bath allows their skin to contract into the coveted wrinkly texture called “fu pei,” or “tiger skin.” Before serving, the cooked feet are simmered briefly in stir-fried aromatics and a flavorful condiment, such as fermented black bean sauce.
Whatever you do, dont skip the blanching. This crucial step not only partially cooks the chicken and helps remove bacteria and other impurities from the raw skin, but it also helps tenderize the cartilage and skin, leading to that signature silky texture.
Trying chicken feet for the first time
FAQ
Are chicken feet nice to eat?
Are chicken feet chewy?
Do American eat chicken feet?
Do chicken feet taste good?
After some time of eating chicken feet regularly, it will probably become quite enjoyable. They’re usually deep-fried and served with chili garlic sauce. You can also grill them or use them for soup. Although chicken feet have very little edible meat on them, they have an interesting flavor as well most people seem to enjoy its taste.
What does deep fried chicken feet taste like?
Deep-fried chicken feet are normally highly seasoned with salt, pepper, soy sauce, and other spices such as cinnamon or star anise. This gives them a warm, aromatic flavor, like a spicy version of crispy roast chicken skin.
How to make chicken feet tasty?
To make chicken feet tasty, use herbs and spices such as lemongrass, chili pepper, ginger, cumin, garlic powder, and curry. This will give it more flavor while keeping the meat moist. As you can see from this article, chicken feet is a dish that is popular in many East Asian countries and some other parts of the world.
How do you make chicken feet taste like pork rinds?
It has been described as similar to pork rinds but with a “crisper and more intense chicken taste.” To make chicken feet tasty, use herbs and spices such as lemongrass, chili pepper, ginger, cumin, garlic powder, and curry. This will give it more flavor while keeping the meat moist.