Claypot Braised Chicken Feet with Black Bean Sauce

Ingredients

Instructions

1. 1

   Blanch chicken feet in boiling water for 5 minutes. Drain and rinse thoroughly under cold water. Pat dry.

2. 2

   Heat cooking oil in a wok or claypot over medium heat. Add minced garlic, minced ginger, and fermented black beans. Stir-fry until fragrant, about 1 minute.

3. 3

   Add the blanched chicken feet to the wok/claypot. Pour in light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, Shaoxing wine, chicken broth/water, and sliced red chili (if using).

4. 4

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the chicken feet are very tender and gelatinous.

5. 5

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency.

6. 6

   Garnish with chopped green onions and serve hot, preferably directly from the claypot.