# Chicken Feet

Cuisine: chinese · Time: 120 minutes · Servings: 4

## Ingredients

- 20 oz chicken feet
- 3 clove garlic
- 9 slice ginger
- 1 stalk green onion
- 1 oz shallot
- 1 oz fermented black beans
- 2 piece star anise
- 0.75 cup peanuts
- 1 tbsp honey
- 1 tbsp Shaoxing wine
- 3 whole chili pepper
- 0.5 oz red bell pepper
- 12 oz corn oil
- 1 tbsp corn oil
- 3 cup water
- 1 tbsp Kikkoman® Black Bean Sauce with Garlic
- 2 tbsp Kikkoman® Oyster Sauce
- 2 tbsp Kikkoman® Soy Sauce
- 1 tbsp Shaoxing wine
- 0.5 tbsp Kikkoman® Tamari Soy Sauce
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp Kikkoman® Hoisin Sauce
- 1 tsp chili sauce

## Steps

1. Add 4 cups of cold water to a large pot or wok. When parboiling anything with bones, like chicken feet, it’s important to start in cold water so that everything can heat evenly and we can extract all the scum that’s trapped deep inside. Add ginger, green onion, honey, and cooking wine. The aromatics and cooking wine help reduce gaminess and add flavor, while the honey helps the chicken feet brown more beautifully during the frying step.
2. Give the fermented black beans a quick rinse to remove any dust and debris, then soak in a small bowl of cold water so they can begin to rehydrate and soften. In a separate small bowl, rinse the peanuts, then soak them in cold water.
3. In a bowl, combine black bean sauce, oyster sauce, light soy sauce, Shaoxing wine, dark soy sauce, sugar, salt, hoisin sauce, and chili sauce. We’ll adjust the amount of dark soy sauce later depending on how the color looks, but you can adjust the amount of chili sauce to suit your preferred spice level.
4. Prepare your work surface with a clean, dry paper towel. You can use either kitchen shears or a knife to trim the nails from each toe of the chicken foot. Carefully cut off all of the hard nail, getting as much as you can without cutting into the skin of the chicken foot. Keep your work area tidy by ensuring the trimmed nails go into a waste bowl or other designated area. Then, set the trimmed chicken foot down on the paper towel.
5. Heat your wok or pot on high heat.
6. Cut each chicken foot in half to make them more bite-sized for easier eating. To cut the feet, slice your knife into the “palm” of the feet so that you see two toes on each side of the knife.
7. Heat your wok again on high and add in oil. You can use the reserved oil from earlier.
8. Technically, once the chicken feet are done braising, you can dig in! But if you want to go an extra step to really replicate the restaurant experience, you can keep going.

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Source: madewithlau — https://www.madewithlau.com/recipes/chicken-feet
Page: https://findfood.fun/vi/recipes/7476
Language: en (requested translation unavailable)