daunting

” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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JUST GET OVER IT !!!!!
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Get over the mental hurdle, that is 🙂
It might take  a little pressure and daunting from your fellow diners for you to try this wonderful snack for the first time.
But, if you love chicken skin (who doesn´t  ??? ), this dish is for you. You might even get addicted to it if you are lucky enough to eat them prepared by a knowledgable chef or home cook (Grandma knows best) 🙂 Or, easier yet, just follow my recipe.
There is a tiny bit of meat on these, but don´t bother looking for it, just suck the skin in its delicious sauce off the bone and you´re good.  There is a reason that this is one of the most-loved snacks in China and many other places in Asia. Some Latin/Caribbean countries and Islands are also hotbeds for chicken feet.
The lesson here ? – Don’t knock it before you try it !!!
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Bon Appétit !   Life is Good !
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Pls note :
This is a recipe which I modified for my very own, personal taste. Follow the recipe and try it – then, if you prefer, adjust the seasoning to your own preference 🙂
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Click here to read all about  Chicken Feet
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Click here to find more  Chicken Feet  from all over the World
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Pork knuckles have many fans and admirers around the world, yet, despite so many folks loving to eat them in restaurants (especially German restaurants or, if the opportunity presents itself, at the most famous “Knucklefest” of them all, Munich’s Oktoberfest 🙂 , very few people prepare them at home, especially in the US.
I assume the reason for this reservation is the fear of doing something wrong when preparing a rather underused and underappreciated part of the animal with which most cooks have never cooked.
While it can be daunting if one does not know how to do it right and there is a lack of proper guidance and hands-on experience, the following recipe it is nearly impossible to screw it up, therefore I hope it will serve to have more folks preparing this wonderful dish at home.
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Bon Appétit !   Life is Good !
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Click here for more  Ham Hocks  on  ChefsOpinion
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Click here for more  Pork Knuckles  on  ChefsOpinion
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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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Schweinehaxe (Pork Knuckle)

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before roasting……..

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during roasting……..

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after roasting……….

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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