Chicken Feet in Black Bean Sauce

Instructions

1. Prepare the chicken feet
   Rinse the chicken feet thoroughly under cold water. In a large pot, bring water to a boil and blanch the chicken feet for 5 minutes. Drain and rinse under cold water. This removes impurities and excess fat.
2. Deep fry for texture
   Heat oil in a deep fryer or wok to 350°F (175°C). Carefully add the chicken feet and fry for 3-4 minutes until they puff up and the skin turns golden. Remove and drain on paper towels.
3. Prepare the sauce
   In a wok or large pan, heat 2 tablespoons vegetable oil over medium heat. Add the garlic, ginger, and chili peppers, stir-frying for 30 seconds until fragrant. Add the fermented black beans and stir-fry for another minute.
4. Add the chicken feet
   Add the fried chicken feet to the wok and toss to coat with the aromatics. Pour in the Shaoxing wine and let it sizzle for 30 seconds to cook off the alcohol.
5. Braise the dish
   Add the soy sauce, oyster sauce, sugar, white pepper, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, occasionally stirring, until the chicken feet are tender and the sauce has reduced.
6. Final reduction
   Remove the lid and increase heat to medium-high. Stir frequently and reduce the sauce until it thickens and coats the chicken feet glossily, about 5-10 minutes.
7. Serve
   Transfer to a serving plate, garnish with sliced green onions, and serve hot as part of a dim sum spread or as an appetizer with steamed rice.