|Cantonese Jyutping||fung6 zaau2|
|Literal meaning|| Fenghuang claws|
Phoenix talons (claws)
Chicken feet are a part of the chicken that is eaten in Chinese, Jamaican, South African, Peruvian, and Philippine cuisine. Most of the edible meat on the feet consists of skin and tendons, without much muscle. This gives the feet a distinct texture different from the rest of the chicken's meat. There are many small bones which makes it difficult to eat for some; these are often picked out before serving. Being mostly cartilage, chicken feet are very gelatinous.
In Chinese cuisine, chicken feet are often an option at dim sum restaurants, served as "phoenix talons." The chicken feet are deep fried or steamed first in order to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste and sugar. Sometimes duck feet are used in dim sum instead of chicken feet. Duck feet with mustard, which is often served with vinegar, fresh green pepper and crushed garlic, is a popular salad/appetizer.
South African cuisineEdit
In South Africa, chicken feet are mainly eaten in Durban and Soweto, where they are known as "walkie talkies" (together with the head) and "chicken dust", respectively. They are mostly prepared and eaten in the inner cities and townships. The feet are boiled to remove the hard skin and are then covered in seasonings and grilled. The name "chicken dust" derives from the dust that chickens create when scratching the ground with their feet.
In Jamaican cuisine, chicken feet are mainly used to make soup, known as chicken foot soup. The soup contains yams, potatoes, green banana, dumplings and special spices in addition to the chicken feet, and is slow cooked for a minimum of 2 hours.
In the Philippines, chicken feet are marinated in a mixture of calamansi, spices and brown sugar before being grilled. A popular staple in Philippine street food, chicken feet are commonly known as "adidas" (named after the athletic shoe brand).