A star-player in Chinese nose-to-tail (or beak-to-claw) cooking, chicken feet have been a long-term staple in dim sum restaurants. In what solution do you blanch chicken feet to cleanse them? How does deep-frying improve the falling-off-the-bone quality of the cut and its absorption of steamed aromatics and flavourings?
And why does Andrew cook it so infrequently? Why is does the dish have an alternative name of ‘Pheonix claw’ (or Fèng zhuǎ, [鳯爪], if you want to find it on the menu once Chinese restaurants reopen after lockdown)? What is the difference between British and European dish naming conventions and Chinese approaches? What do chefs have to think about when naming their dishes?