Ukraine, Romania, and Moldova, chicken feet are cleaned, seasoned, and boiled, often with vegetables, and then cooled, to make an aspic called kholodets in Russian and Ukrainian, and piftie or răcitură in Romanian. The legs are not always eaten, however the chicken is cooked with its legs, as they contain a high amount of gelatin. Indonesia In Indonesian cuisine, chicken feet are known as ceker, and it is a common popular delicacy in Indonesia, especially in Java. The most common way to serve chicken feet in Indonesia is in spicy traditional soup called soto, nevertheless, the Chinese style dimsum chicken feet is also available in some Chinese restaurants in Indonesia. Soto ceker is chicken foot served in rather clear yellowish spicy soto broth soup, which uses spices including ground shallot, garlic, galangal, ginger, candlenut, bruised lemongrass, daun salam (Indonesian bayleaf) and turmeric that add the yellowish color, served with cabbage, celery, rice noodles, and garnished to taste with sambal, lime and soy. Soto ceker is one of the popular street food in Jakarta, Bali, Surabaya, Bandung, and most of major cities in Indonesia. In street side warung or humble restaurants, soto ceker is usually offered as a variation of popular soto ayam (chicken soto), which employ the identical soup base with chicken soto. A popular soto ceker stall such as Soto Ceker Pak Ali in Gandaria street, South Jakarta, can use up to 40 kilograms of chicken feet every day, although the stall is only open from 4 p.m. to 11 p.m., and can reap Rp 5 million (US$360) in sales each day. Another popular way to prepare chicken feet is serving it in simple soup (sop or sup) called sop ceker, which mainly contains chicken broth, chicken feet, vegetables especially potato and carrot, shallot, garlic and black pepper. The deep fried peeled chicken feet, which has been separated from its bones, might be served as a crispy snack treat as kripik ceker (chicken feet crackers). In Indonesia, the soft peeled boneless chicken feet are a popular choice for baby food — given to babies between 6–12 months old. It often served as nasi tim: steamed rice with boneless chicken feet, mashed liver and vegetable broth. Chicken feet which consists of tendons, skin and cartilage, is rich in gelatinous collagen, and is traditionally believed to be beneficial for infants' skin, nails, joints and bone development. Jamaica In Jamaican cuisine, chicken