Chicken Feet

Method8 steps · about 2 hr

1. 1

   Step 1: Put the separate 4 cups cold parboiling water in a large pot or wok. Add 3 of the 9 ginger slices, the entire parboiling green-onion stalk (1), honey (1 tbsp), 1 tbsp parboiling wine and chicken feet (20 oz). Bring to a boil over high heat, lower heat to prevent boiling over and cook about 2 minutes. Lift out the feet. Discard the parboiling water and its ginger and green onion; these aromatics are not reused in the braise.

   2-minute parboil after water reaches boiling · 2 minUses 4 cups cold water for parboiling; discard afterward · 9 ginger slices: 3 for parboiling and 6 for braising · 1 green-onion stalk for parboiling; discard afterward · 1 tbsp honey for parboiling · 1 tbsp Shaoxing wine for parboiling · 20 oz chicken feet

   
2. 2

   Step 2: Rinse fermented black beans and soak in separate cold water until softened. Rinse peanuts (3/4 cup), soak in another bowl of cold water, rinse again and then soak in hot water to soften. Peel and cut garlic (3) into large chunks. Halve the remaining 6 ginger slices into angular pieces, peel and halve shallots (1 oz), and prepare the additional braising green onion; the source does not specify its amount. Leave chili peppers (3) whole. Drain beans and peanuts before cooking.

   Uses 1 oz fermented black beans; reserve a few for garnish · 3/4 cup peanuts · 3 garlic cloves · 9 ginger slices: 3 for parboiling and 6 for braising · 1 oz shallot · Additional green onion for braising; source amount unspecified · 3 whole chili peppers · Separate cold rinsing/soaking water for black beans and peanuts; then hot water for peanuts

   
3. 3

   Step 3: Mix black bean sauce with garlic, oyster sauce, Kikkoman soy sauce (2 tbsp), the separate 1 tbsp sauce wine, named Kikkoman tamari, sugar (2 tbsp), salt (1 tsp), hoisin and chili sauce (1 tsp). Adjust chili sauce to your preferred heat if desired.

   Uses 1 tbsp Kikkoman black bean sauce with garlic · 2 tbsp Kikkoman oyster sauce · 2 tbsp Kikkoman soy sauce · 1 tbsp Shaoxing wine for sauce · 1/2 tbsp Kikkoman tamari soy sauce · 2 tbsp sugar · 1 tsp salt · 1 tbsp Kikkoman hoisin sauce

   
4. 4

   Step 4: After parboiling, use kitchen shears or a knife to trim the hard nails from each toe without cutting the skin. Collect nail trimmings for disposal and place trimmed feet on clean dry paper towels. Pat thoroughly dry to reduce oil splatter in the next stage.

   Uses Drained parboiled chicken feet

   
5. 5

   Step 5: Heat the 12 oz frying-oil supply in a suitably sized deep wok or pot to 177°C/350°F, checking with a thermometer. Prepare an ice-water bowl away from the hot oil. Fry the thoroughly dried trimmed feet in small batches, using a dry vented splatter cover as needed. After 2–3 minutes rotate and flip; continue until golden-brown rather than treating that first phase as the whole fry time. Lift and drain briefly over the oil, then transfer to the separate ice bath and soak 10 minutes. After the oil has cooled enough to handle, reserve usable remaining oil, optionally setting aside 1 tbsp for the braise.

   First 2–3-minute frying phase; turn and finish, then ice-soak 10 minutes · 3 minUses Trimmed thoroughly dried feet · 12 oz corn oil for frying; reserve usable remaining oil afterward · Ice water for soaking fried chicken feet

   
6. 6

   Step 6: Drain the soaked fried feet. On a stable board cut each foot through the palm into two bite-size halves, with toes divided between the two sides; use kitchen shears or a suitable sturdy knife, keeping hands clear of the cutting edge.

   Uses Fried ice-soaked drained feet

   
7. 7

   Step 7: Heat the wok and add 1 tbsp fresh corn oil OR 1 tbsp reserved frying oil. Fry prepared remaining ginger for about 30 seconds, then add prepared garlic, the additional green onion and whole chili peppers, followed by shallot and star anise (2 pieces). Add most of the drained fermented black beans, reserving a few from that same supply for garnish. Carefully add the prepared sauce and fry about 45 seconds. Add cut fried feet and stir to coat. Add drained soaked peanuts in the same wok, OR place peanuts in a straight-sided pot and transfer the coated feet and sauce over them. Add enough of the available 3 cups hot water to barely cover, reserving unused clean water; use a little additional hot water only if needed. Bring to a boil, cover and braise gently over medium heat for about 45 minutes, until feet and peanuts are tender and chicken is cooked through. During braising check the liquid and add a little hot water if it runs low.

   45-minute gentle chicken-feet braise · 45 minUses 1 tbsp fresh corn oil only if not reusing frying oil · Reserved frying oil: 1 tbsp only if chosen instead of fresh oil · Prepared ginger garlic braising green onion chili and shallot · 2 pieces star anise · Most drained fermented black beans, reserving a few · Prepared braising sauce · Cut fried feet · Drained soaked peanuts

   
8. 8

   Step 8: Cut the measured red bell pepper (1/2 oz) into garnish slivers. The cooked braise can be served directly: arrange feet, peanuts and sauce in a serving bowl with the bell pepper and reserved few fermented black beans. Alternatively, for the source restaurant-style finish, arrange in a heatproof bowl with the same garnish, bring separate steamer water to a boil below its rack and steam covered for 10 minutes. Serve, removing whole star-anise pieces before eating.

   Optional 10-minute restaurant-style steam · 10 minUses Braised feet peanuts and sauce · 1/2 oz red bell pepper for garnish · Reserved few fermented black beans · Water for optional final steaming, below the rack