A Broad Reference

Dim sum would not be complete for me without Feng Jiao (romantic translation Phoenix talons) aka chicken feet. Another binary selection food, that people either love or hate. Sometimes it's the texture, maybe it's the idea of it, but everyone has an opinion which they are happy to share with you. In general people appreciate it if you refrain from calling their food disgusting, a sensitive quirk perhaps, but I've found that many folk feel no need to edit their feelings of disgust when it comes to chicken feet.

When I was a kid, I came across my Mum chowing down on a bucket of something strange, brown and wrinkly. I was definitely put off by the way it looked. When I asked her what she was eating, she replied "Nothing you'd like"... but she was so evidently enjoying herself. I thought I'd give it a try- Wow flavour explosion, super chewy yet succulent chicken with sweet, salty and spicy hot notes and an evocative hint of mysterious ginger, cinnamon and anise. When Gwynie wandered into the kitchen to find out what we were eating with such relish, I told her it was "Nothing you'd like"... Lol that didn't dissuade her one bit.

So it's safe to say, thanks to Mum, we're fans of the chicken feet. There are a bunch of different methods of cooking chicken feet. One involves deep frying followed by braising/steaming, and I have to point out that deep frying always improves an item- for example twinkies. Altho this method produces a very intact foot, which is considered more appealing, given that most of us can't indulge in those kind of calories very often, that's slightly limiting.

In Taipei I used to pass by a restaurant called Elastic. It served teas and soups made of connective tissue plus special herbs and spices that are supposed to help your joints. At fraction of the price, holistic and tasting infinitely better than that Glucosamine chondroitin, MSM, Sam-E, CoE Q10 etc. I'm definitely sold on the idea, and I try to make stocks from cheaper parts (pig feet/hocks, pork and beef neck bones). The stock has a richer, glossy, more proteiny feel to it and I get to count it as my cartilage supplement, so it works out all round. Hence chicken feet/carcass make a great start to a stock, and then you can dress up the feet and eat them too!

I recognise that the idea of chicken feet can be initially disconcerting. But I urge you to put aside these preconceived notions and give it a try. Maybe sample a tiny bit at dim sum, or use stock made with chicken feet. Well whatever your preference, I include my recipe below. If you don't want to see the process, read no further.