Ingredients:

  • 1 lb fresh chicken feet, cleaned and nails removed
  • 1 tbsp maltose or honey
  • 1 tbsp red rice vinegar
  • 2 cups peanut oil for deep frying
  • 2 star anise
  • 1 cinnamon stick
  • 3 slices fresh ginger
  • 2 stalks green onion, bruised
  • 1 tsp Sichuan peppercorns
  • 2 tbsp fermented black beans, rinsed and minced
  • 2 cloves garlic, finely grated
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1 fresh red chili, sliced

Instructions:

  1. Using sharp kitchen shears, snip off the nails or talons of the chicken feet at the first joint. Thoroughly scrub the feet in cold water and pat dry.
  2. Bring a pot of water to a boil. Add the red rice vinegar and maltose (or honey). Blanch the chicken feet for 5 minutes. Drain well and pat completely dry with paper towels to prevent oil splattering.
  3. Heat oil in a wok to 350°F (175°C). Fry the chicken feet in batches until the skin is golden brown and blistered. Use a lid to protect from oil pops.
  4. Immediately transfer the fried feet into a large bowl filled with ice water. Soak for at least 2 hours until the skin becomes puffy and wrinkled (the 'tiger skin' effect).
  5. In a pot or pressure cooker, combine the soaked chicken feet with star anise, cinnamon, ginger, green onion, and Sichuan peppercorns. Cover with water and simmer for 1 hour until the cartilage is tender.
  6. In a separate pan, sauté the fermented black beans, garlic, and chili in a little oil. Stir in the oyster sauce, soy sauces, sugar, and sesame oil. Toss the braised chicken feet in this sauce and sauté for 5 minutes until the sauce is thick and velvety.