In China, chicken feet are commonly on the menu at many dim sum restaurants as “phoenix talons,” and the menu may also include duck feet. They are also sold as street food, often deep fried, in other parts of Asia. Many cooks swear by chicken feet as an ingredient in soup stock, arguing that they increase the gelatin content, and make the stock richer and more flavorful.
Obtaining chicken feet can be a challenge, depending on where you live. Boutique butchers are often willing to sell them, and they can also be found fresh and frozen at Chinese markets. In regions where they prove especially hard to find, consumers can order the food directly through merchants who will ship frozen chicken feet.
Before you use chicken feet in a recipe, you should blanch them in hot water for around five minutes to remove impurities. You should also trim the toe tips off, along with especially thick calluses on the skin.