The chicken feet we had at the food fest dim sum dinner were either boiled or
steamed and not deep fried. The skin was bright yellow, soft and moveable when
turned in the fingers. The little round pad in the middle bottom (where I took
1 bite) was fatty. Never got to the cartilage and tendons. I don’t know if
there was a sauce for it, at least, I wasn’t aware of it.
Jo
On Apr 29, 2021, at 3:41 AM, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Hi all,
Chicken feet is great for stocks and contains a lot of collagen - which we
are told is great for our complexions!
Here in Singapore, their prices have increased a lot since they have been
touted as beauty aids when cooked in soup!
Just throw a handful (pun intended) of them together with pork/chicken bones
and simmer for at least 3 hours
as you would for most stocks?
I use the Thermal Pot and leave them in for at least 4 or 5 hours. The
longer the better.
We eat them too (tell me something we Chinese do not eat?) rather than
discarding after being boiled for stock.
It is more actually skin and cartilage/tendons than fat.
It is also used in Dim Sum - the feet are deep fried first then braised.
But it is a bit of an acquired taste and many Westerners and even local kids
are not keen.
But at home, my younger daughter and I fight over them. My elder child is
not so keen, though she will eat it.
Pig's head is often braised in a master sauce (dark soya sauce, spices, etc)
but again it is an acquired taste.
I like it when I can get it at a hawker stall, often sold together with
braised ducks.
It is traditional for hawkers to braise the pigs' heads together with ducks -
some magic happens to
the taste of them together! But this increasingly is harder to find here.
And don't start me on offal: livers, kidneys, tripe/stomach, intestines, even
lungs are all loved and not just given to pets.
Just need to know how to clean them and prepare them so that they do not
smell or get overcooked and nasty.
But given their high cholesterol, I do not cook much of them at home.
Chicken liver and gizzards, and pork liver
and kidneys are occasional treats.
Tripe and intestines we will eat very occasionally (but already cooked by
someone else) when the cravings hit.
Susan
On Thu, 29 Apr 2021 at 15:00, Julia Leatherwood <dmarc-noreply@xxxxxxxxxxxxx
<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
I will have to ask Agi, the butcher, what the Spanish use the feet for.
Would be an inexpensive way to make a good stock.
Not sure I would like see the pig head as the centre piece though. I recalll
a few years back went to a ladies lunch at a local cafe/restaurant and we
were served roast suckling piggies. Was delicious and think the heads
appeared, One or two very picky eaters freaked out though and refused to
eat.
Jules
Sent from my iPad
On 29 Apr 2021, at 08:48, Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
Chicken feet seem to be prized over here for use in chicken stock/broth,
but I don’t recall seeing them in a cooked dish…
I have, however, partaken of pig-on-a-spit at a Slow Food Perth event, and
when they were ready to serve they served the head on the dish. I didn’t
mind at all. Which is weird, since I don’t like fish with heads. 🤔
<Head_on_a_platter.png>
Vicki. :-)
On 29 Apr 2021, at 1:20 pm, Jo Melmer (Redacted sender "jomelmer" for
DMARC) <dmarc-noreply@xxxxxxxxxxxxx <mailto:dmarc-noreply@xxxxxxxxxxxxx>>
wrote:
I’d freak out too, Julia. Especially over that pig head. When we had the
food fest at Terry Matte’s some years ago, for one of the meals we had dim
sum at a Chinese restaurant. One of the dishes was chickens’ feet. I’m sure
that I had an ugh-y face when I tried one—the fatty part in the middle. It
tasted like plain fat, and that was eNOUGH for me!
Jo
On Apr 28, 2021, at 2:20 PM, Julia Leatherwood (Redacted sender
"julialeatherwood" for DMARC) <dmarc-noreply@xxxxxxxxxxxxx
<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
Hi all,
Not sure if this will be accepted but been in touch with Vicki who has
resized the pics for me. Was in Super Turre yesterday at the butcher
counter. This is Agi who teaches me Spanish and I teach him English. I
was freaking out over the pig head and chook feet,🤔😱😜
Jules
Sent from my iPad
Begin forwarded message:
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