Chicken feet
Chicken feet

Traditional Chinese


Simplified Chinese


Hanyu Pinyin


Cantonese Jyutping

fung6 zaau2

Chicken feet are a part of the chicken that is eaten in Chinese, Trinidadian, Jamaican, South African, Peruvian, and Philippine cuisine. Most of the edible meat on the feet consists of skin and tendons, without much muscle. This gives the feet a distinct texture different from the rest of the chicken's meat. There are many small bones which makes it difficult to eat for some; these are often picked out before serving. Being mostly cartilage, chicken feet are very gelatinous.

Chinese cuisineEdit

In Chinese cuisine, chicken feet are often an option at dim sum restaurants, served as "phoenix talons." The chicken feet are deep fried or steamed first in order to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste and sugar. Sometimes duck feet are used in dim sum instead of chicken feet. Duck feet with mustard, which is often served with vinegar, fresh green pepper and crushed garlic, is a popular salad/appetizer.

Other namesEdit

  • Fengzhua
  • Fung jao
  • Fenghuang claws
  • Phoenix talons

External linksEdit