20 chicken feets - claws cut off and chopped in half
cooking oil for deep-frying
2 shallots - peeled ad sliced
3 cloves garlic - peeled and minced
2 petals star anise
1 heaped tsp Sichuan peppercorns
6 dried Chinese mushrooms - soaked to soften
1 tsp ground white pepper
1 tbsp light soy sauce
1 tsp dark soy sauce
375 ml fresh chicken stock
1tsp dark soy sauce
1 tsp light soy sauce
1 tsp salt
1 tsp sugar
1/2 tsp ground white pepper
Marinate chicken feet with combined seasoning ingredients for at least one hour.
Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from splattering. Deep-frying chicken feet for about 5 minutes or until golden brown. Drain and soak in cold water for 30 minutes. Drain.
Leave 2 tbsp of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan peppercorns and return chicken feet to wok. Toss briefly for 2 minutes.
Transfer mixture into an electronic crock pot and add combined sauce ingredients. Cook on high heat for one hour. Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until chicken feet are tender and sauce thickens.