Steamed Chicken Feet with Black Bean Sauce

Ingredients

Instructions

1. 1

   Trim chicken feet nails and blanch in boiling water for 5 minutes. Drain and pat dry.

2. 2

   Heat deep-frying oil in a wok to 180°C. Deep-fry the chicken feet until golden brown and puffy, about 5-7 minutes. Be careful as they might splatter.

3. 3

   Immediately transfer the fried chicken feet to a large bowl of ice water and soak for at least 1 hour, or until fully softened and wrinkled. Drain well.

4. 4

   In a large bowl, combine fermented black beans, garlic, red chili, oyster sauce, light soy sauce, sugar, sesame oil, white pepper, Shaoxing wine, and cornstarch. Mix well.

5. 5

   Add the drained chicken feet to the marinade mixture and toss to coat evenly. Let marinate for at least 30 minutes.

6. 6

   Arrange the marinated chicken feet on a heatproof plate. Steam over high heat for 30-40 minutes, or until very tender. Serve hot.