Preparations

1. Clean the chicken feet and cut off the nails with scissors.
2. Add the right amount of clear water in the wok and put the chicken in cold water. Add 20g ginger slices and 1 Og rice wine, and cook for 15 min. In the process, skim the floating powder.
3. Take out and drain the chicken feet in case the hot oil splash when cooking in the pan.
4. Clean and dry the wok. Add 1,500g soybean oil and heat it to 70% hot. Add the chicken feet and fry until the surface is golden. Take them out of the water.
5. Put the fried chicken feet into a basin, add enough ice water and soak for 15 min.
6. Mince the fermented black beans, segment the green onion white, and mince the green onion and ginger.
7. Heat oil in the wok, add green onion segments and stir fry them. Add fermented black bean mince and fry slowly in low heat. Add the minced garlic and ginger, stir fry them, remove from the wok and set aside for use.
8. Cut the soaked chicken feet into halves, drain the water and put into a big basin.
9. Add 5g cornflour and stir by hand. Add the fried fermented black beans. Add 1 Og oyster sauce, 1 Og soy sauce, 5g dark soy sauce, 1 Og Char Siu sauce, 1 Og Chili sauce, 1 Og rice wine, 1 g white pepper powder, 5g sesame oil, and last 150g clear water. Mix well and marinate for 1 h.

Cooking Steps

1. Put the marinated chicken feet into a big bowl, put the bowl on the fry & roast rack. Put the fry & roast rack on the first layer of multi-purpose steam oven, fill up the tank with water and close the door. Set PO? Smart Program or High Temperature Steam at 120°C for 40 min. Press Start to cook.
2. After cooking, dust with chopped green onions and cooked white sesames before serving.