A: Chicken feet or “runaways” and “walkie talkies” as they are more commonly know in South Africa are the part of the chicken that are eaten in Chinese, Jamaican, South African, Peruvian Cuisine and Philippine cuisine. They are mostly comprised of skin and tendons without much muscle which give them a different taste to the rest of the chicken. The bone content gives them great flavour.
The Wickedfood cooking school film team came upon this recipe for a Malaysian mushroom and chicken feet stew, while doing reserch for our South East Asia cooking classes.
12 black mushrooms
6 cups chicken stock
24 chicken feet
2 spring onions cut in 2cm lengths
2T sliced ginger
- Soak the mushrooms in warm water for ±15 minutes, drain and cut off stalks.
- Clean the chicken feet and boil until tender ±10 minutes, drain and mix together with chicken stock, vinegar, salt, spring onions and ginger.
- Place in a steamer and steam for 30 minutes.
- Add the mushrooms and steam for a further 20 minutes.
- Serve hot with plain rice.
Great Asian recipes – Click here:
Kaeng kari kai – yellow curried chicken
Phanaeng Beef Curry in sweet peanut sauce
Warm squid salad in a pineapple
Wickedfood Cooking School in Johannesburg runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cookery classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.