This may be my poverty speaking but have you tried "off cut" recipes? I had a bunch of chicken feet growing up in Hubei and I insist it's the most underrated part of the chicken. If you cook it right. I can't imagine it's in high demand in the west and therefore expensive. My grandmother's stir fried giblets are also to die for.
So, I've always wondered since I had chickens when I was a kid and they had pretty gross feet. Anyway, what about the feet skin and the bones? Watching Li Zuqi, they appear pretty clean.
After they're cooked for a long time, they're insanely soft because they are mostly collagen. You kind of just let them melt in your mouth and spit the bones out.
This may be my poverty speaking but have you tried "off cut" recipes? I had a bunch of chicken feet growing up in Hubei and I insist it's the most underrated part of the chicken. If you cook it right. I can't imagine it's in high demand in the west and therefore expensive. My grandmother's stir fried giblets are also to die for.
I worked at a ramen shop and I would fish out the chicken feet from the giant pots of broth, fry them and sauce them and it was such a treat.
So, I've always wondered since I had chickens when I was a kid and they had pretty gross feet. Anyway, what about the feet skin and the bones? Watching Li Zuqi, they appear pretty clean.
After they're cooked for a long time, they're insanely soft because they are mostly collagen. You kind of just let them melt in your mouth and spit the bones out.