Fung zao (steamed chicken feet in black bean sauce)

Method

1. 1 Trim off the chicken claws, wash them thoroughly, then blanch them for 5 minutes. Remove from the water and let them drain completely.
2. 2 Deep-fry chicken feet for 4 minutes until the skin puffs up and turns golden brown, then immediately soak them in cold water for 1 hour to allow the skin to expand.
3. 3 Finely chop garlic, ginger, chili peppers, and fermented soybeans, sauté them until fragrant, then season with oyster sauce, soy sauce, sugar, and Shaoxing wine.
4. 4 Mix the chicken feet thoroughly with the sauce and let them marinate for 20 minutes.
5. 5 Steam over medium heat for 40 minutes until the chicken feet are tender and the bones separate easily.
6. 6 Pour the cornstarch mixture over the sauce to thicken it, sprinkle with chopped scallions, and serve hot.

With an appliance

• Pressure cooker 45 min

  Replace step 5: steam the soaked chicken feet under high pressure for 16 minutes, then release the pressure naturally for 10 minutes; keep step 6 unchanged to thicken the sauce.