20 chicken feet, trim nails/blemishes
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. rice vinegar
Oil for deep frying
1 tbs. light soy sauce
Iced water for soaking the chicken feet
2 garlic cloves, finely chopped
2 green onions, finely chopped
2 fresh Thai chili peppers, finely chopped (optional)
1 inch ginger root, finely chopped
1 tbs. soy sauce
1/2 tbs. oyster sauce
2 star anise
1 cup warm water for braising
Cut the claws off and any blemishes on the chicken feet. Cut the main large bone off and divide the chicken palm into two parts. (If you feel this part too difficult, you can skip it, but you will need more oil in the deep frying process.)
Bring water to a boiling in a large pot, add salt and sugar (to avoid breaking of the skin) and rice vinegar (to avoid darkened color). Cook the chicken feet for about 2 minutes. Transfer out and drain completely.
Add light soy sauce and marinate for around 30 minutes.
Fill one third of a wok or deep frier with oil and heat it over medium heat to 180°C (356°F). Add the chicken feet and fry them until golden and dry. If your chicken feet are not completely dried, the oil might sparkle. Remember to use a long chop stick to turn the chicken feet and cover the fryer with a lid. If you did not divide the chicken feet into two parts, then deep fry them in small batches and add slightly more oil. Just make sure that they are well deep-fried.
Transfer the feet to a large bowl with iced water. Soak the chicken feet for 3 to 4 hours to achieve the tiger skin effect.
- To steam: transfer the chicken feet to a steamer. Mix all the ingredients for the steaming sauce. Steam at first the chicken feet for 15 minutes and then evenly pour on them the steaming sauce. Continue to steam for another 30 to 40 minutes.
- To braise: mix all the ingredients used for steaming with a cup of water. In a deep pan, simmer the chicken feet with the sauce for 15 minutes and then turn up the heat to thicken the sauce.
- If you plan to steam the chicken feet, add soaked peanuts in the bottom of the plate.