Third effing time’s a charm!
Mmmmm … babies’ skeletons!
Feet are some of the most cartilaginous parts of an animal’s body. Prolonged cooking produces an incredibly silky texture. A Chinese friend of mine says that extracting the meat from all the bones is half the fun of eating them. I’ve had them before and they are interesting. However, like sunflower seeds and pomegranates, for me they are too labor intensive for the final yield. If you want a sample of dim sum heaven, try hom sui gok [hom - swee - gock]. It is a deep fried glutinous rice envelope filled with seasoned pork. This is one of my all time favorites.
Has anyone here heard of another method of preparing chicken’s feet on the hoof?
A friend once told me about a special preparation method whereby the live chicken was placed in a pot that permitted only the bird’s head to protrude. It was forced to stand in some sauce that was slowly heated (yes, cruel, I know). As the chicken began to dance about in the increasingly hot sauce, it effectively self-basted its own trotters. At some point the chicken expired and the feet were removed and brought to table with other parts following in subsequent order.