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!