I'm not sure if picky eaters would try eating chicken feet but Asians totally love these (especially if you're in Hong Kong or in the Philippines). Vegetarians would see these as awful and gory stuff but if you're really keen to become an adventurous foodie, you will get over it. Besides, what is there not to love about chicken feet?
Just like the head cheese or coq au vin, Cantonese-style Chicken Feet is a perfect marriage of thrift and culinary genius. Euphemized as "phoenix talons" in Chinese and "adidas" in Filipino, the chicken feet are typically deep fried then stewed in a blackbean sauce. These are typically skewered in the Philippines like a kebab.
The cartilage softens to a melt-in-the-mouth consistency and great practice is needed to spit out the little bones in that dainty manner perfected by grandmas in dim sum restaurants across town. A famous Hong Kong restaurant Lei Garden skips the deep-frying and stews their chicken feet in abalone sauce, resulting in a wholesome, more texturized food treat.
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