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Trim the claws from the chicken feet and rinse them thoroughly with cool water.

Add Shaohsing rice cooking wine to the chicken feet and massage it in. Let the chicken feet soak for 15 minutes.

Rinse the chicken feet well after soaking and pat them completely dry with paper towels.

In a large pot or wok, heat 4 cups of vegetable oil over medium-high heat for deep frying. Fry the chicken feet until they turn a golden brown. Cover with a lid as needed to prevent oil from splattering.

Once golden, immediately remove the fried chicken feet from the oil and transfer them to a large bowl filled with ice water. Let them soak for 10-15 minutes.

Drain the chicken feet from the ice water and set them aside.

In a large wok or pot, add 2 tablespoons of vegetable oil and the rock sugar over medium-high heat. Stir continuously until the rock sugar melts and turns a dark amber color.

Add the fried chicken feet, chili bean sauce, and fermented black beans to the wok. Stir to coat the chicken feet.

Pour in the water, then add the star anise, cinnamon stick, bay leaves, soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, and ginger. Stir everything together.

Once the mixture begins to simmer, cover the pot with a lid and reduce the heat to medium-low. Let it simmer for approximately 40 minutes, or until the chicken feet reach your preferred texture.

After 40 minutes, increase the heat to high and let the mixture simmer uncovered for another 10-15 minutes to reduce the sauce.

Taste the sauce and adjust the seasonings as needed, adding more soy sauce, chili bean sauce, or chicken bouillon powder to your preference.

Serve hot and enjoy!


Trim the claws from the chicken feet and rinse them thoroughly with cool water.

Add Shaohsing rice cooking wine to the chicken feet and massage it in. Let the chicken feet soak for 15 minutes.

Rinse the chicken feet well after soaking and pat them completely dry with paper towels.

In a large pot or wok, heat 4 cups of vegetable oil over medium-high heat for deep frying. Fry the chicken feet until they turn a golden brown. Cover with a lid as needed to prevent oil from splattering.

Once golden, immediately remove the fried chicken feet from the oil and transfer them to a large bowl filled with ice water. Let them soak for 10-15 minutes.

Drain the chicken feet from the ice water and set them aside.

In a large wok or pot, add 2 tablespoons of vegetable oil and the rock sugar over medium-high heat. Stir continuously until the rock sugar melts and turns a dark amber color.

Add the fried chicken feet, chili bean sauce, and fermented black beans to the wok. Stir to coat the chicken feet.

Pour in the water, then add the star anise, cinnamon stick, bay leaves, soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, and ginger. Stir everything together.

Once the mixture begins to simmer, cover the pot with a lid and reduce the heat to medium-low. Let it simmer for approximately 40 minutes, or until the chicken feet reach your preferred texture.

After 40 minutes, increase the heat to high and let the mixture simmer uncovered for another 10-15 minutes to reduce the sauce.

Taste the sauce and adjust the seasonings as needed, adding more soy sauce, chili bean sauce, or chicken bouillon powder to your preference.

Serve hot and enjoy!
