I learned this recipe from a cooking website and have made it a few times; it tastes really good.
Materials
Steps for making braised chicken feet
Blanch the chicken feet with ginger slices, then drain them thoroughly. Make sure they are completely dry.
Prepare the ingredients while blanching. The quantities are entirely based on intuition.
Heat oil in a pan, add ginger slices, garlic cloves, and chicken feet and stir-fry for about ten seconds. Then add Sichuan peppercorns, star anise, bay leaves, and cinnamon. These should not be added too early, as they are easy to burn and affect the taste.
After stir-frying for about ten seconds, add two teaspoons of light soy sauce, two teaspoons of oyster sauce, one teaspoon of dark soy sauce, and seven or eight small pieces of rock sugar. Stir-fry until fragrant, then add a can of beer (I recommend a small Tsingtao can), a little water, and a small amount of salt if you prefer a stronger flavor. Bring to a boil over high heat, then simmer over medium-low heat.
When the broth thickens, be sure to stir it evenly before taking it off the heat to ensure the chicken feet are coated in the broth. Remove from heat, enjoy! You'll be eating them one after another without a sound – so delicious!
