20 chicken paws, 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 paws. Cut the main large bone off and divide the paw into two parts. (You can skip this step, but add more oil in the deep frying process.)
Bring water to a boiling in a large pot, then add salt and sugar and rice vinegar. Cook the paws for two minutes. Transfer out and drain completely.
Add light soy sauce and marinate for 30 minutes.
Fill one third of a wok or deep frier with oil and heat it over medium heat to 356°F. Add the paws and fry until golden and dry. Turn the paws and cover with a lid. If you did not divide the paws into two parts, then deep fry them in small batches and add slightly more oil.
Transfer the feet to a large bowl with iced water. Soak the paws for 3 to 4 hours for tiger skin effect.
- To steam: transfer the paws to a steamer. Mix all the ingredients for the steaming sauce. Steam paws for 15 minutes and then evenly pour on the sauce. 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 paws with sauce for 15 minutes, then turn up the heat to thicken the sauce.