Braised Dim Sum Chicken Feet

Trim the nails of the chicken feet and rinse first.

In a medium-sized stock pot with 4 cups of water, add chicken feet, scallions, and ginger slices. Bring to a boil for 3-5 minutes. Then add honey and white vinegar and cook for about 1 minute. Remove and drain the water. Note: The reason for adding honey and vinegar is for its color and to create wrinkles on the surface.

Use a large frying pan over high heat, pour in the oil. When the oil temperature reaches 350°F/180°C, carefully place the chicken feet into the pot. Cover the pot, turn to medium-low heat, and fry for 5-8 minutes, until golden yellow. You need to flip a few times with tongs or chopsticks halfway through. The chicken feet will become dry as they are fried, but in the end, the skin will blister and swell. Turn off the heat at this time and drain the oil.

In a large bowl filled with water and ice cubes, soak the chicken feet for 1.5-2 hours until the surface of the chicken feet is wrinkled.

Use a medium-sized pot over high heat, add oil, garlic, ginger slices, and scallions and stir fry for about 1 minute until fragrant. Add yellow rock sugar, pepper, star anise, and bay leaves. Stir to mix well and pour in water. Then add red yeast rice powder, prince sauce, light soy sauce, oyster sauce, Shaoxing cooking wine, five-spice powder, hoisin sauce, and salt, stir well and add chicken feet. After it starts to boil, cover with a lid and cook for 30-45 minutes on medium and low heat. Taste and adjust the seasoning when the sauce reduces. Note: If you don't have red yeast rice powder, you can use red food coloring.

Put the chicken feet on a plate, one by one, and steam them in a bamboo steamer for 15-20 minutes until soft and tasty.

Enjoy!