Back to 4 servings feet 2 lb chicken feet, about 18 feet; thaw fully if frozen, nails trimmed blanch 3 slices fresh ginger 2 scallions, cut in thirds 2 tbsp Shaoxing wine frying neutral oil, for shallow frying sauce 1 tbsp neutral oil 2 tbsp black bean sauce with garlic, jarred; or 2 tbsp rinsed chopped whole fermented black beans plus 4 minced garlic cloves 1 tbsp fresh ginger, minced 2 tbsp oyster sauce 0.5 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp Shaoxing wine 1 tbsp sugar 1 whole star anise 2 dried red chilies, optional 2.5 cups water or unsalted stock, enough to submerge the feet finish 1 tbsp cornstarch, slurried in 2 tbsp cold water 1 scallion, sliced, to finish
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1 Step 1: Trim any hard claw tips with shears and scrub the feet well, removing the tough yellow outer skin.2 Step 2: Put the feet in a pot, cover with cold water, and add the ginger, scallions and Shaoxing wine. Heat to a boil, then lower the heat and cook gently for 3 to 5 minutes, scooping off any scum that rises. Pour off the water and rinse the feet under running water.3 Step 3: Pat the feet completely dry, then air-dry them at least 20 minutes until the skin looks matte with no visible water.4 Step 4: Shallow-fry the feet in a wide pan over medium-high heat, in batches, for about 10 minutes per batch, turning once or twice, until the skin is bubbled and lightly golden. Cover with a spatter screen.5 Step 5: Soak the fried feet in ice water for 20 minutes, then drain and pat dry.6 Step 6: Heat the 1 tablespoon oil over medium heat. Stir in the black bean sauce and minced ginger for 30 seconds until fragrant.7 Step 7: Add the light and dark soy sauces, oyster sauce, Shaoxing wine, sugar, star anise, chilies and water. Bring to a simmer, then add the feet.8 Step 8: Put the lid on and let the feet braise over low heat for 45 minutes, until the skin slides off the bone easily. Check that the meaty parts have reached an internal temperature of at least 165°F (74°C).9 Step 9: Uncover and simmer hard for 10 minutes to reduce the sauce. Stir in the cornstarch slurry and boil one full minute until glossy.10 Step 10: Finish with sliced scallion and serve hot.getsaucepan.com/r/ebe55d4e-f046-5a61-b449-25dec1f14d50
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