Waaaaaay back in August, my sister gave me several chicken feet from her slaughtered chickens. I had them in the freezer all this time and finally, since it was now 2010, I figured I needed to do something with them. I made a stock and put it in the freezer, figuring it would be another several months before I actually used it.
Lucky for me, however, The Man got inspired. Part of our resolution this year is to eat more healthy (it’s like a broken record that just replays these same words every January). He made one of Nina Simonds’ super-tasty Chinese soups with the chicken feet stock and these AWESOME Chinese bean thread noodles that he found at the Asian market up the street. Made from mung beans and potato starch, they are nicely slippery and authentically Asian noodle-y, without being made from rice. Yea!!!
One caveat before you go slurping up all this goodness. Pass the Beano, if you know what I mean!