15 chicken
feet, 3 star aniseeds, 3 slices ginger (minced)
2 shallot
(minced), 3 tbsp fermented black beans,
3 tbsp
minced garlic, 2 red chilies (diced)
2 tbsp
soy sauce, 1 tbsp oyster sauce, 4
5 rock
sugar (small size)
1/2 tsp
salt, 1 tbsp shaoxing wine, a dash of pepper, 1 cup of water
1 tbsp
soy sauce, 1 tsp sugar, 1 tsp salt
1. Chop
of the claws and discard, scald in boiling water and drain.
4 hours
or overnight. Drain the feet and pat dry with paper towel.
2. Deep
fry in boiling oil until golden brown and drain.
3. Heat
2 tbsp oil, saute garlic, onion and ginger, add fermented black beans and red chilies stir fry until fragrant.
4. Add
seasoning and star aniseeds, bring to boil then reduce heat to small and simmer until chicken feet are warmed through and sauce has slightly thickened.
5. Transfer
to a bamboo steamer and steam for 10 minutes, taste and serve.
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