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Deep Fried Crispy Chicken Feet Yield: 1 Servings Ingredients 1 lb chicken feet, washed several 1 times, and dried 1 tb light soy 1 tb shao shing wine or sherry 1/4 ts msg 2 tb ginger, freshly chopped 1 ts sugar 1 salt to taste 1 scallion chopped fine 1 cornstarch for dredging 1 oil for frying Instructions Preparation Place the chicken in a mixing bowl. Blend the soy sauce sherry, ginger, msg, sugar salt and scallions. Pour over the chicken and let stand 10 minutes. Remove the pieces and dredge generously in the corn starch, massaging briefly. In a wok or skillet heat the oil, when hot add the chicken. Cook, turning the feet. Cook for about five minutes and remove from the pan. Just before serving return the feet to the pan and cook over high heat until crisp, about 2-3 minutes. Serve with soy dipping sauce.

Paul, Thanks, I really wanted to know that. Glad that I never tried them. Think I will stick to Haggis. Jenny.

deep fried chicken feet lol

chitterlings 2 pounds hog maws (pig stomach) 2 pounds chitterlings (pig intestines) 3 quarts water 1 teaspoon salt 1/2 teaspoon red pepper (flakes) 1 medium peeled onion (white or yellow) The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes. While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary. Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering. A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes. If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings. By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.

Hi Lucia, In the chippies over here, "Flake" is shark. 'Roo is great providing it is blue.....very rare, then left to stand for a few minutes. Keith

kb do you buy em in pairs lol

What about Chitterlings? My Step Dad was a Black Country Man. Never had them, but apparently they were delicious. Jenny

salt n vinegar flavour chicken lips mmmmmmmmmm

wanna find a butcher that got em lol or should I say sell em

nearly bought some crocodile steak in manchester lol Paul

curious about sweetbreads

skippy burgers luverly LOL

a mix of pork and beef I would say

What's it taste like? :-)

Lucia try kangaroo very nice

haven't had the opportunity to try any of the weird things you're mentioning!! lol :-)

nice one you tried shark yet

wanna try snails and frogs legs

octopus anyone

I love peanut butter and marmite too!! Used to have dollops in a sandwich or on toast..delicious :-)