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Ingredients
  

  • 4 Cups Peanut oil
  • 2 t olive oil
  • 2 cloves garlic minced
  • 1 inch fresh ginger julienned
  • 1 tbsp cooking sherry
  • 1 tbsp regular soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp black bean paste
  • t sugar
  • 3 t corn starch

Instructions
 

Preparing the Feet

  • In a heavy-bottomed saucepan, heat one to two inches of peanut oil to 325 degrees
  • While the oil is coming up to temperature, thoroughly wash the chicken feet with cold water, then place in a metal colander to drain
  • Next cut the nails from the feet using either a sharp knife or a pair of kitchen shears
  • Pat feet dry with paper towel

Frying the Feet

  • Place the chicken feet into the hot oil and fry until lightly golden
  • Remove browned feet from oil with tongs and place in a bowl of cold water

Making the Sauce

  • in a large pot on medium heat, add a teaspoon of olive oil
  • Add julienned ginger and minced garlic
  • Sauté until fragrant, being careful not to burn the garlic
  • Remove chicken feet from cold water, placing in pan with the ginger and garlic
  • Add sherry, regular soy sauce, oyster sauce, dark soy sauce.
  • Add black bean paste and sugar.
  • Stir and add quarter cup of water.

Cooking

  • Bring to a boil, then reduce heat and allow to braise for forty to sixty minutes or until the chicken feet are completely tender and just falling off the bone.

Thickening the Sauce

  • Remove chicken feet from the pot and set aside.
  • Add cornstarch and water slurry a little at a time until you get a glistening, thick sauce.

Plating

  • Pour thickened sauce over chicken feet. Garnish with green onions.

Notes

There's really no polite way of eating these! So just pick them up with your fingers and start munching. Be sure to have a supply of paper towels on hand to deal with the sticky fingers!
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