Chicken feet

Chicken feet might not be the first item that comes to mind when you think of a delicacy, but they are savored in numerous countries around the world. These little morsels consist primarily of skin and tendons, giving them an intriguing, gelatinous texture.

In China, chicken feet are known as "Fèng zhuǎ" or "phoenix claws." They feature prominently in various regional dishes and are often deep-fried, steamed, or simmered in flavorful sauces. Marinated with a blend of spices, they also serve as a popular snack.

In Eastern Europe, countries like Russia, Ukraine, Romania, and Moldova utilize chicken feet in dishes such as kholodets or piftie. Meanwhile, in Indonesia, chicken feet, referred to as "ceker" are frequently served in spicy soups and as street food. They are even believed to offer nutritional benefits for infants.

In Jamaica, chicken feet are incorporated into soups and stews, offering a distinctive texture and flavor. Korean cuisine often grills or stir-fries them with chili sauce. In kosher tradition, they may be found in chicken soup.

Malaysia offers a variety of cooking methods for chicken feet, influenced by Malay, Chinese, and Siamese culinary traditions. In Mexico, they are used in stews and soups, often enhanced with mole sauce.

The Philippines boasts its own rendition, marinating and grilling chicken feet to create a dish known as "adidas." They also feature in the classic adobo. South African townships enjoy a snack called "walkie talkies" or "chicken dust" which consists simply of chicken feet.

Thai cuisine incorporates chicken feet into dishes such as green curry, while in Trinidad, they are boiled and served as chicken foot souse.

These diverse culinary applications of chicken feet around the world underscore the versatility and popularity of this unique ingredient.