Chicken feet (Phoenix claw in Chinese)

When speak of chicken feet, most of my non-Asian friends think they are disgusting. But for me they are addictive. It is a pure enjoyment of skin and tendons, very gelatinous.

There are many ways of cooking chicken feet. In Toronto, since many Cantonese own the restaurant, it is much easier to find it in dim sum style. The chicken feet are deep fried or steamed first in order to make them puffy before being stewed and simmered in a sauce flavored with black fermented beans, bean paste and sugar.

http://en.wikipedia.org/wiki/Chicken_feet