500 gms chicken feet
2 litres oil
2 litres water
1 inch (2.5 cms) fresh ginger
3 pieces star anise
1/2 dozen Chinese parsley (coriander) roots
2 table spoons maltose sugar (used for brewing beer and available from home brew shops) or palm sugar
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon sake
1 ounce chopped red chilli
2 cloves garlic, minced/crushed
1/2 teaspoon white pepper
1 tablespoon black bean sauce
1/2 teaspoon sesame seed oil
Note: This is a time consuming recipe but worth the effort. It freezes and reheats in a steamer very well.
Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain.
Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain.
Combine marinade ingredients add feet to marinade. Steam feet and marinade for 15 minutes and serve.