Try These Spicy Chicken Feet from Jacques Pépin 🐔 | Cooking at Home | KQED
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Chicken feet are a delicacy in many parts of the world. Though not as familiar to many in the West, Jacques Pépin's chicken feet recipe uses a spicy Chinese chili garlic sauce that gives this dish a rush of flavor. This recipe would traditionally be thickened with arrowroot or corn starch, but Jacques substitutes ketchup.
Are you going to sample chicken feet tonight? Let us know how they turn out!
What you'll need:
1 lb. chicken feet (trimmed), 1 tbsp oil, 2 scallions, 1 tbsp grated garlic, 1 tbsp grated ginger, salt, 1/4 cup chicken stock, 1 tsp sesame oil, 1 tsp (hot) chili garlic sauce, 2 tbsp soy sauce, 3 tbsp ketchup, cilantro
Jacques Pépin Cooking At Home: Chicken Feet in Chinese Spicy Sauce
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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For those of us who have never tried chicken feet before, how do you eat them? Do you chew off the outside like the wing and it leaves a bone in the middle or do you eat the whole thing? When he mentioned trimming the nails I cringed.... but I would try it if someone else made them for me.
When I've had them, the "meat" was basically like jelly that you could just suck off the bone, but you did have to spit out the bones.
@@marie-suzankalogeropoulos9249 It said the feet were poached for an hour
Cover chicken feet with water, a dash of salt; cover & cook a good hour!"
Even if they're cooked right. You gotta get past the texture! I kinda like it. It's a good snack to watch a show, game, or movie with to be honest since you gotta work at it a but
As a kid my dad’s family deep fried them and he said they were delicious that way.
Love that the great Jacques ventures into chicken feet. Chick foot is a textural adventure and a collagen bomb. They are great grilled as well. Jacques, in his late 80s continues to be an inspiration!
Tempted to rename this video "Textural Adventure and a Collagen Bomb".❤
If Jacques tells me to eat chicken feet, I eat chicken feet. I had these once at Dim Sum like a decade ago and they were surprisingly tender.
🙏🏼🙇🙏😘
🤮
I adore chicken feet! My grandparents (born in the 1910s) made use of EVERY part of every ingredient; nothing went to waste. This recipe brings back happy and delicious memories. Thanks
That's something your grandparents and Jacques have in common. He is always conscious about waste too. Thanks for sharing this memory with us!
So..... how u eat them? Perl skin off with teeth, then use the toe.nail to pick your teeth? Or, everything at one.time?
Chicken feet were considered in my place (and ethnicity...) poor-mans replacement for meet - something the butchers practically gave away to poor people. These feet don't really have much "meat" in them, but they're full of gelatin that is VERY tasty and nourishing, and there are quite a few recipes for them. HOWEVER - something dear Chef Pépin completely ignored are the actual SCALES chicken have on their feet. These give quite repelling feel in your mouth if you just cook them "like that".
What we do, traditionally, is to quickly roll them over strong gas flame, I use tongs to hold and rotate them over the flame, but my mother and grandmother would just hold them at their hands and do it very close to the flame...
There is some smell coming, like burnt feathers, but the scales brown a little and peel off by themselves. Then you rinse under the tap, and the little-burnt scales go off.
THEN you can cook them.
Here chef Pepin simply cooks them in water (indeed this yields very good stock, lots of gelatin and flavor - but he just saves it for something. In our (Judeo-spanish) tradition - we base a very unique and surprising sauce on that stock, in which we then serve the chicken feet.
This sauce is called "Agristada" (dunno the origin of the name - it's 14th century spanish, mind you). but it's a bit like cooked-mayonnaise sour sauce.
You reduce the heat under the cooking stock (after you removed the chicken feet) to minimum and let it cool until it's barely simmering.
You squeeze a good big lemon into a bowl, you open 2 eggs over the lemon juice and mix well with a fork or whisk.
You then "temper" the mixture by adding spoon after spoon of the hot stock into the lemon-egg mixture, until it's warm.
You pour the mixture back into the hot stock - still on minimal heat, and start mixing thoroughly with a wooden spoon.
You mix all the time (it takes 2-5 minutes) until heat builds up and the sauce thickens and whitens because the eggs start cooking - you AVOID any lumps by mixing all the time. After it starts boiling again (you see bubbles here and there) you keep on mixing for one minute, and turn off the heat.
This sauce is so creamy and smooth and silky - something hard to imagine until tasted. You serve the chicken feet with this sauce, and people will just get crazy. It's unbelievable.
BTW this technique and sauce is used not just for these weird chicken-feet - but also (and way more commonly) for fish (based on the fish stock you get when cooking fish) or with Veal-brain chunks, or even chicken wings - that are cooked in water much like those chicken feet - only here, you remove all the bones and skin and return only the meat to the Agristada sauce.
You eat this with lumps of fresh white bread.
Sorry - could not hold off my recollections of my poor grandma and her unexpected miracles in the kitchen.
Thank you for keeping that knowledge alive.
Thanks, but It's not just about knowledge or nostalgia. I swear to you - this is SO TASTY, you cannot believe. There may be some videos describing this Agristada sauce on the internet... never looked for them because I'm making it automatically, don't need any recipe. It's just traditional. I really recommend that you try this with Fish first, then get braver and try with other delicate meat parts.@@marklemont3735
I love this man's style so much, and try to emulate it as much as I can. Use what ya got, nothing wasted at all.
This guy is an American legend. Deserves a Hollywood star and statue made of him.
Finally a chef that makes chicken feet! I love it. I make it once a month. Hugs from Portugal.
I don't eat chicken feet but this recipe is fabulous for the chicken wings I have in my freezer.
As always, Thank you, Chef Pépin.
What do you think - are you going to try this chicken feet recipe?
I'd like to. I don't know if I can even find chicken feet in my area. 🤔
No
Not in reality. But I have eaten chicken feet. They're great with Jacques recipe.
@@carriesee8547it’s very good, try it!
I'm not that brave
I would try anything Chef Pépin makes!
I love pigs feet, so I imagine I would like these, too.
very different though. much much more delicate and silky and great.
I wish I were raised to eat different foods. Hats off!
Fabulous for collagen and your skin!!
Romans also made a delicious pasta sauce with chicken (actually hen) feet! Cooked for over 2 hours.
This was a spin off of my German mother's recipe. Boiled with onion and garlic served with lemon sauce. Black pepper to taste.
Merci beaucoup pour la cuisiné monsieur!!!
Could Jacques maybe do one on his chicken stock? So interesting.
We'll ask!
Our cat loves em!
Never had chicken feet. Seeing them in the meat dept at the grocery store always gives me a chuckle😃
Sauce looks good
I'LL try it; Only because Jacques Pépin said so!"
I believe I’ll pass on that
I love chicken feet!
Great for your skin too!
Love them
The more closer to the bone the more tastier
I've known people that love them but it's textural for me. No thank you. But the sauce I would definitely use.
I had them once in the Philippines and they were wonderful. Can't find them in my grocery store though
I find them at Mexican markets. Saw them today for $3.99 lb❤
Fantastic 👍
Yum yum... Delicious.
master of chefs Jaques pepin master 2024
Nice
Jacob Pumpkin at it again!!
Noticed that he didn’t taste these ? Lol
I *really* wanted to see him eat one cuz I would have no idea even how to go about it?
Just pick up a foot?
Cut it up?
Chew it in one piece or a toe at a time?
Inquiring minds wanna know......
I’ll stick with chicken fingers instead of feet.
🤣
I don't recall seeing these on the HoJo menu.
😅
I love your recipes Jacques but...I think I'll stick to just using chicken feet in my stock :D
But I could easily see this sauce being used over chicken wings instead!
We find chickens' feet, along with pigs' ears, in the market to - treats for the dog!
As an American, you sound like a spoiled child with no culture.
What is a treat for the dog, it can be essential for human being.
Это очень вкусно! Мы из обожаем в РОСИИ когда делаем ХОЛОДЕЦ!
I love chicken feet, but it's hard to come by.
Once was enough for me. There's no meat to speak of: they're skin, tendons, and cartilage only.
You wouldn't happen to have Jacques making that "stock" he speaks of, would you?
Now *that* I'd be interested in. His homemade stock.
I'd only try cooking this recipe if I could buy my chicken feet already declawed
I absolutely respect and adore Chef Pepin, however.......
I don't put feet in my mouth.
*Alton Brown Chicken Fingers Reference Goes Here*
I only had chicken feet once in my life. I can say that they weren't very delicious to me. They had small knuckles in them.
i won't eat them because when i tried it was all i could do was lick it and i felt bad wasting the foot. thinking of all the delicate parts of a hand/foot i couldn't bring myself to bite into it..and thinking there'd be tiny bones making a mess too... but i did think the sauce smelled really nice so it was a nice lick.
I tried this with fish feet instead.
😊❤
Many years ago my friend invited me to dim sum at a chinese restaurant. They had a big plate of those. They are basically skin and bones. I nibbled a toe and dropped it. I cannot stand the texture but it is an interesting dish.
You never know until you try!
I would make the sauce with chicken wings. 😊
I did the same with fried gizzards. The more I chewed, the chewier they got.....
... but they smelled so good.
👏🏻Kudos for at least trying!
Chicken feet isn't expensive it's where you buy it I buy mine at a mom and pap grocery store " 32 chicken feet sells for 17.00$"
I prefer golden pheasant feet. Lol
Why didn't you show him taking a bite....?
I'm sorry but the only foot I will ever put in my mouth is my own.
Fair enough.
🙏😋😎🏆
This confuses me. There can't be that much meat in a chicken foot
Hello, Comfort Zone...
Chicken feet? He’s running out of recipes
Не вярвам да му свършват рецептите.
Lost me with ketchup! Ew! Oyster sauce would have been the call. A hefty dash of Xiao Xing wine after the aromatics as well.
Fair enough!
hard pass.
More for me!
Jacques? Love you man but I won't be doing the chicken feet.
Braised pig's feet is a traditional french dish, so not sure why you're asking "Jacques?". We westerners have gotten too used to being able to get any cut of meat we want at the market. I could go on about this but I will spare you my diatribe :D
@@orc_gunslinger I am not asking Jacques anything. I watch loads of his videos. He's fabulous. I don't care that its a traditional dish. Not where I am from. I would eat loads of his dishes. I wouldn't be participating in "Chicken Feet night" thanks I am good Jacques. Yes you can save your diatribe. I don't care what you have to say. This is about my tastes. Not about your traditional foods. You haven't been insulted. So stop acting like you are.
@@roquefortfiles have you tried chicken feet before or just a picky eater? they're quite excellent prepared correctly. i can hardly imagine going to dim sum without getting an order of them.
@@studentism I am good. I don't care how delicious they're made. A out the same nutritional value as popcorn chicken from KFC. Not remotely interested
@@roquefortfilespersonally I don’t like the texture but I’ve tried them at least.
Ick. No way
😑👀
No thank you
They expensive around here sadly not worth it. Even if i do like em.
"Tastes like chicken." (:
Gross!
Nasty
I love you Jacque but I have to admit that the amount of spices and different aromas are probably there to overtone some other taste or boredom ^^ I like the sauce but you could add ANY type of "Meat" to it and it would probably taste the same since it's 95% sauce 5% "meat" taste.
The amount of sauce he used is pretty minimal. You should just try them first.
I think that The point was to make an inexpensive dish in the age of Bidenomics.
Check out his French Onion soup. It looks yummy. Picked up a bag of onions yesterday and some Swiss to make it this week. @@TheGodYouWishYouKnew