1. Blanch the Chicken Feet:
Boil a pot of water and add the cleaned chicken feet. Boil for 5-7 minutes, then drain and rinse with cold water to remove impurities and ensure a cleaner texture.
2. Deep Fry (Optional):
Heat oil in a wok or deep fryer to 350°F (175°C). Fry the blanched chicken feet for 2-3 minutes until they turn golden brown. Drain and set aside. This step adds texture but can be skipped for a softer dish.
3. Sauté the Aromatics:
In a wok or deep pan, heat 1 tablespoon of cooking oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
4. Prepare the Sauce:
Pour in the soy sauce, oyster sauce, honey (or maltose), and water. Stir well to combine all ingredients into a flavorful base.
5. Simmer the Chicken Feet:
Add the chicken feet and red chilies into the pan. Bring the mixture to a simmer, then cover and let it cook for 30-40 minutes until the chicken feet are tender and the sauce has thickened. Stir occasionally to ensure even coating.
6. Serve:
Garnish with freshly chopped green onions and serve hot. Enjoy as a snack or with steamed rice for a hearty meal.
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