Spicy Chicken Feet Pot

Ingredients

• Chicken feet
• Scallions
• Ginger
• Cooking wine
• Bay leaves
• Star anise
• Light soy sauce
• Dark soy sauce
• Garlic
• Bird's eye chilies
• Chili flakes (optional)
• Oyster sauce
• Five-spice powder
• Salt
• Chicken bouillon powder

Steps

1. Clip the nails off the chicken feet. If you bought only the paw part, just cut each in half. If they're whole feet, they need to be deboned. Rinse clean with water.
2. Put the chicken feet in a pot of cold water with scallions, ginger and cooking wine to blanch; when the water boils, skim off the foam.
3. Add the bay leaves, star anise, light soy sauce and dark soy sauce, cover and simmer over low heat for thirty minutes.
4. Remove the chicken feet and keep a bowl of the broth.
5. Heat oil in a wok and fry the minced ginger, minced garlic and bird's eye chilies over low heat until fragrant; if you like it hot, add some chili flakes. Add light soy sauce, dark soy sauce, oyster sauce, five-spice powder and salt, and fry until the sauce smells rich.
6. Add the chicken feet with a little salt to taste, stir-fry for a minute or two, then pour in the broth, stirring as you go.
7. Add chicken bouillon powder for extra savoriness, sprinkle in the scallion pieces, mix well and serve.
8. Note: if you want to add side vegetables, add them after the sauce base is fragrant and before the chicken feet go in.