Chicken feet don't seem all that appetizing for some people but I am fond of its texture, especially when you cook it with the right ingredients. The chicken feet's skin is delicate and soft. It's tendons appears gelatinous and yet chewy when steamed. It can be crunchy and chewy when boiled. My oldest daughter who is 3 years old loves to chew on this delicatessen. We wouldn't leave the Dim Sum place without having at least one order of steamed Chicken Feet in a sauce flavoured with a sweet fermented black bean sauce. It has an exquisite taste.
A long while ago, I made chicken feet a few times and it actually didn't turn out bad. It wasn't as tasty as the chicken feet at the Chinese Dim Sum, but pretty close. The process of making it is somewhat complicated and time-consuming. As always, to satify my curiosity, I would make it at least once just to experiment. The Chinese Chicken Feet definitely takes love and patience in cooking. Chicken feet lovers will have to wait for this recipe on the next post, but for now I will introduce an authentic Vietnamese Salad with chicken feet: Young Jackfruit (Mít Non) and Lotus Root (Ngó Sen) salad with Chicken Feet (Chân Gà) and Vietnamese Ham (Chả Lụa). It will make a great appetizer as it is served with roasted sesame rice crackers.
