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?
Love the episode thank you for creating these amazing conversations about Cantonese gastronomy. May I suggest using sin1 mei6 instead of umami so we can introduce the Westerners to Cantonese vocabulary?
I remember and I miss chicken feet! My grandma would put them in the soup (a sour soup, the usual in the part of Romania I come from), and they were usually eaten by the grown ups, the kids got the 'good' bits, the meaty bits. But I've always loved nibbling on the cartilage on the bones. I have not had them in so long, I don't think it's something you'd find in a restaurant back home, not even in a 'traditional' one. hmm .. I think I'll call my grandma to ask her about preparing them :)
Totally love it, the cooking technique, the naming and the culture. There is so much behind it, but as a native Chinese who loves eating chicken feet, I took all these as granted. Thank you, Mukta, for sharing all these.
XO Soused - techniques for the cooking and eating of chicken feet
Love the episode thank you for creating these amazing conversations about Cantonese gastronomy. May I suggest using sin1 mei6 instead of umami so we can introduce the Westerners to Cantonese vocabulary?
I remember and I miss chicken feet! My grandma would put them in the soup (a sour soup, the usual in the part of Romania I come from), and they were usually eaten by the grown ups, the kids got the 'good' bits, the meaty bits. But I've always loved nibbling on the cartilage on the bones. I have not had them in so long, I don't think it's something you'd find in a restaurant back home, not even in a 'traditional' one. hmm .. I think I'll call my grandma to ask her about preparing them :)
What do you think of lion's heads? ;)
Totally love it, the cooking technique, the naming and the culture. There is so much behind it, but as a native Chinese who loves eating chicken feet, I took all these as granted. Thank you, Mukta, for sharing all these.