The Nasty Bits: Chicken Feet, Reconsidered

I have been eating chicken feet in the same manner for most of my life—ever since I spouted teeth and was able to gnaw—that at some point I was bound to hit a saturation point. Maybe it ‘s just the cold ensconce in for the season, but I felt dispirited and indecisive about what I would do with my last batch of feet .

Deep fried, but not simmered .
Chicken feet in my kitchen are normally french-fry and then simmered or steamed. The french-fry makes the skin puffy therefore that when the feet are simmered, the airfoil takes on a wrinkled prune-like quality and the tendons become fictile and fun to eat. Of path you could forgo with french-fry and simmer the feet as they are, but chicken feet that have not had the benefit of french-fry never achieve the like gusty dimensions.

french-fry and then simmer is a good method acting if what you ‘re aiming for is gelatinous chicken feet. This is what I have always done, and I suppose I was just tired of the same honest-to-god thing .

so this fourth dimension around, I reversed the order— first simmered, then deep-fried. The results were sufficiently unlike as to reinvigorate my beloved of wimp feet .

Fried with no clobber .

Fried with batter .

“ what you have when you reverse the order is your typical bar or pub food fare : crisp, salty, and heavy-feeling when it reaches your gut. ” Deep-fried without a coat, the skin of the feet take on a texture similar to pork cracklings, though not closely as fatty. french-fry with a buffet of eggs and flour, the chicken feet taste something in the ballpark of fried chicken. There may not be any meat on the feet, but what they lack in pulp they make up for in texture and chicken-y spirit. Either manner, what you have when you reverse the order is your typical prevention or pub food menu : crisp, piquant, and heavy-feeling when it reaches your catgut. In other words, it ‘s addictive and very thoroughly. ( You can simmer the chicken feet in any number of ingredients. I am constantly partial derivative to soy sauce and cinnamon, but bay leaves, cloves, and other herb would be welcome besides. besides, know that a press cooker will make immediate oeuvre of those street fighter tendons, if you happen to possess such a appliance. )

last, if you are fortunate adequate to have entree to chicken feet from crop birds, you ‘ll credibly have noticed the yellow of the fatty, among other distinguishing features. I ‘ve merely always seen this on crop chickens, that their feet tend to come with callouses on their undersides. The callouses are, true, not the most pleasant things to have to pull off a batch of feet for which you must already go through the trouble of clipping away nails, but that ‘s the way it goes. Simply pull and scratch away the round little nub until they come off, and proceed consequently .

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source : http://heyreviewfood.com
Category : CHINESE FOOD