Science Fair Project Encyclopedia
Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. They are commonly prepared by frying or deep-frying, sometimes crumbed and sometimes uncrumbed. The flavour and texture is partway between chicken and lobster.
In Chinese cuisine, they are more affectionately called 田鸡 (pinyin: tiánjī) or literally field chicken. They are usually stir fried and mixed with other light spices, and eaten off the bone.
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