Red-Braised Chicken Feet with Doubanjiang and Star Anise

What you need

• 600 g (1 1/3 lb) chicken feet, nails trimmed off
• 20 g fresh ginger, cut into slices
• 3 tbsp Shaoxing wine
• 2 tbsp neutral oil
• 1 tbsp doubanjiang
• 3 cloves garlic, smashed
• 3 dried red chilies
• 2 star anise
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tsp sugar
• 1 tsp rice vinegar
• 400 ml (1 2/3 cups) water
• 2 stalks scallions, sliced thinly
• salt, to taste

Method

Restated from the original video

1. 1

   Rinse the feet and check that all nails are trimmed off. Trimming helps them cook faster and makes them easier to eat.

2. 2

   Put the feet in a pot, cover with cold water and add 3 slices of ginger and 1 tbsp of the wine. Bring to a boil uncovered, skim off the foam and boil for 5 min.

3. 3

   Drain, rinse under cold water and pat the feet completely dry. Wet feet spatter badly in hot oil.

4. 4

   Heat the oil in a wok or wide casserole over medium-high heat. Fry the doubanjiang for 30 seconds, until the oil turns red.

5. 5

   Add the garlic, the remaining ginger, chilies and star anise. Stir for 30 seconds until fragrant.

6. 6

   Add the feet and stir for 2 min to coat them in the paste.

7. 7

   Pour in the remaining wine, both soy sauces, sugar and vinegar. Add the water, which should barely cover the feet, and bring to a boil.

8. 8

   Reduce the heat to low, cover and simmer for 35-40 min, stirring now and then, until the skin is soft and the feet are cooked through and tender.

9. 9

   Uncover, raise the heat to medium-high and cook for 5-8 min, stirring, until the sauce thickens to a glaze that clings to the feet.

10. 10

    Taste and add salt if needed. Scatter the scallions over the top and serve warm.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.