Chicken Feet
2 lbs. Chicken feet
Ginger minced 1 Tbsp.
Garlic minced 1 Tbsp.
Oyster sauce 2 Tbsp.
Shoyu 1 Tbsp.
Fermented black beans soaked. 2 Tbsp.
1 cup water
Chili paste (optional)
Chopped green onion, reserve some for garnish
Brown sugar 1/4 cup
Cornstarch slurry, 1/4 cup water and 2 Tbsp. starch
1. Rinse chicken feet to clean. Cut nails off with big knife.
2. in a large pot, heat enough water to cover chicken feet. Parboil chicken feet for 5 minutes. Remove and allow to dry off, on tray or rack.
3. In a deep pot, heat enough oil to deep fry chicken feet. Fry in small batches. Might splatter, be careful.
4. Fry till golden brown, remove and set aside.
5. Using a Insta-Pot or similar type, heat up and saute ginger, garlic till fragrant. Add oyster sauce, shoyu, black beans, water, chili paste.
6. Add chicken feet and mix to coat with sauce.
7. Lock cover on and pressure cook for 15 minutes.
8. After pressure cooking, release pressure, open and add brown sugar, cornstarch slurry and green onions.
9. Continue to cook and thicken on warm or low temp. No need cover, just regular cooking.
10, Adjust taste and sauce consistency. Add more water if sauce too thick. Plate and garnish with green onions or cilantro.