Place chicken feet in a large bowl and rub with salt to remove grime. Rinse with water and drain.
1 kg chicken feet, 1 tbsp salt
Pat dry chicken feet using disposable kitchen towels. Squeeze while drying to remove excess water.
In a pot or deep pan, heat 2 cups of vegetable oil over high heat. Fry the chicken in batches for 6-8 minutes or until golden brown.
2 cups vegetable oil
Transfer finished fried batches in a bowl with iced water. When all the chicken pieces are soaking in the water, let it sit for at least 1 hour.
4 cups iced water
Heat 3 tbsp of oil used from frying in a wok over high-medium heat. Saute garlic until fragrant the add ginger and sauté for a couple of seconds.
3 cloves garlic, 1 thumb sized ginger, 3 tbsp cooking oil
Add brown sugar and stir to dissolve. Tip in black beans, chili powder, and five spice. Stir to avoid burning. Pour soy sauce, oyster sauce and Shaoxing wine and stir until incorporated.
3 tbsp brown sugar, 1 tbsp black beans, 1 tbsp chili powder, 1/2 tsp five spice, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp shaoxing wine
Lower heat and carefully add chicken feet then coat with sauce. Let simmer for 2-3 minutes for flavors to seep in.
Add water and stir to distribute ingredients. Cover pot with lid and simmer for 40-45 minutes or until chicken feet are tender.
2 cups water
Taste and season with salt and pepper according to preference. Add slurry and mix to incorporate. Simmer for additional 3 minutes and remove from heat. Serve and enjoy! Bon appetit!
salt and pepper, 1 tsp corn starch dissolve in 1 tbsp water