Ingredients:
Chicken feet, spring onions, garlic, ginger, star anise, Sichuan peppercorns, cinnamon stick
Steps:
Wash the chicken feet thoroughly. Use scissors to trim off the toenails, then chop each foot into two pieces.
Separate the white and green parts of the spring onions. Cut the white part into large sections and the green part into small sections. Slice the garlic and ginger.
Place the chicken feet in an electric pressure cooker. Add 300 g of water and 5 g of cooking wine. Cook on the pressure setting for 5 minutes. The feet should become tender. Remove and set aside.
Heat cooking oil in a wok or skillet. Add Pixian doubanjiang (broad bean paste) and stir-fry until the oil turns red and fragrant.
Add star anise and Sichuan peppercorns, stir-fry until aromatic, then add the ginger and garlic slices and continue to stir-fry until fragrant.
Splash in some cooking wine to remove any unpleasant odors.
Add the cooked chicken feet and stir-fry briefly. Then add the white sections of spring onion and toss well.
Season with light soy sauce and sugar. Add 30 g of water and let it simmer briefly until the sauce thickens and coats the feet. Turn off the heat and transfer to a serving plate.
Tip:
Always clean the chicken feet properly by trimming the nails. Cutting them into two pieces helps them absorb more flavor.