Dim Sum Chicken Feet

• 20 chicken feet , cut the nails and any dirty parts
• oil for deep frying
• iced water for soaking the chicken feet

• 2 garlic cloves , finely chopped
• 2 green onions , finely chopped
• 2 fresh Thai chili pepper , finely chopped(optional)
• 1 inch root ginger , finely chopped
• 1 tablespoon soy sauce
• 1/2 tablespoon oyster sauce
• 2 star anise
• 1 cup warm water for braising

Instructions

• Cut the claws off and any dirty half on the chicken feet. then cut the most massive bone off and divide the chicken palm into 2 components. If you're feeling this half too tough, you'll be able to skip it. however you may want a lot of oil within the deep cooking method.

• Bring enough water to a boiling in an exceedingly massive pot, add one/2 teaspoon of salt and 1 teaspoon of sugar (to avoid breaking of the skin) and 1/2 teaspoon of rice vinegar (to avoid darkened color). Cook the chicken feet for regarding two minutes. Transfer out and drain utterly.

• Add one tablespoon of sunshine condiment and infuse for around half-hour.

• Fill one third of a cooking pan or deep volaille with oil and warmth it over medium heat to one hundred eighty C. Add the chicken feet and fry them till golden and dry. If your chicken feet don't seem to be utterly dried, the oil may sparkle. keep in mind to use an extended chop keep on with flip the chicken feet and canopy the poulet with a lid. If you probably did not divide the chicken feet into 2 components, then deep fry them in little batches and add

• slightly a lot of oil. simply check that that they're well fried.

• Transfer the feet to an oversized bowl with iced water. Soak the chicken feet for three to four hours to attain the tiger electrical phenomenon.

• To steam: transfer the chicken feet to a steamer. Prepare all the ingredients for the steaming sauce. Steam initially the chicken feet for quarter-hour then equally pour on them the steaming sauce. still steam for one more thirty to forty minutes.

• To braise: combine all the ingredients used for steaming with another one cup of water. in an exceedingly deep pan simmer the chicken feet with the sauce for quarter-hour then happen the hearth to thicken the sauce.

• Serve hot or heat up it for later serving.