Chicken Knee Cartilage
掌中宝

Anatomy:
Found around the knee joint of the chicken leg, it consists of firm, white cartilage tissue that connects the femur to the lower leg bones.

Texture:
Crunchy yet chewy, with a satisfying bite. Unlike hard bone, cartilage is firm but edible and becomes tender with proper cooking.

Flavor:
Mild on its own but absorbs marinades and seasonings well. Commonly paired with spicy, savory, or umami-rich sauces.

Nutrition:
High in collagen, low in fat, and a good source of glucosamine, which is thought to support joint health.

Culinary Uses:

• Japanese yakitori: Grilled on skewers (called nankotsu) with salt or tare sauce

• Chinese street food: Deep-fried or wok-tossed with chili and spices (mala掌中宝)

• Snacks or appetizers: Pan-fried or oven-roasted for a crunchy treat

Popular in: Japan, Korea, China, and increasingly in fusion or izakaya-style dining worldwide.