Product Description

Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or briny dish. They are interchangeably called phoenix claw ,  poulet claws, and chicken feet. In Guangdong and Hong Kong, they are typically deep Roger Eliot Fry and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented edible bean s, bean paste, and lettuce.