Chicken Feet in Black Bean Sauce

Method

Clean the chicken feet thoroughly, blanch in boiling water for 5 minutes, then drain and trim the nails. Rinse the fermented black beans and roughly chop them. Heat the vegetable oil in a wok or large pan over high heat, add garlic and ginger, and stir-fry for 30 seconds until fragrant. Add the black beans and fry for another 30 seconds, then add the chicken feet and toss to coat. Pour in the soy sauce, rice wine, and stock, then bring to a boil. Reduce to a medium heat, cover, and simmer for 45 minutes until the feet are tender. Add the spring onions and sugar, then mix the cornflour with water to create a slurry and stir in to thicken the sauce. Drizzle with sesame oil and serve immediately with steamed rice.