Chicken Feet in Black Bean Sauce

Method

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1. Blanch the chicken feet in boiling water 5 minutes, then drain and dry them completely on a cloth.

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2. Rub them with the maltose and vinegar and leave to dry 30 minutes, until the skin looks glazed.

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3. Heat the oil to 180C and fry the feet in batches 4 minutes, with a lid ready — they spit. They should blister and turn golden.

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4. Drop them straight into a large bowl of cold water and soak 2 hours, until visibly puffed and wrinkled.

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5. Drain, then simmer them in fresh water 30 minutes, until the skin gives easily.

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6. Fry the black beans, garlic, ginger and chilli in 2 tbsp of oil 2 minutes.

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7. Add the soy sauces, oyster sauce, wine, sugar, star anise and water and bring to a simmer.

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8. Add the feet, cover and braise 45 minutes.

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9. Stir in the slaked cornflour to thicken, then transfer to bowls and steam 20 minutes more.

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10. Scatter with spring onion and serve very hot.

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Chef’s Tips

• Fry, then soak in cold water. That is what makes them puff.
• Bone dry before they go in the oil, and keep a lid to hand.
• The final steam is what makes them fall off the bone.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Jasmine tea
• Har gow
• Steamed rice

Storage & Reheating

Refrigerated for 3 days. Re-steam 15 minutes. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.