- 1/2 k chicken feet, prepped
- 1-2 c water
- 1 large bay leaf
- 3 pcs cloves(spice)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce or hoisin sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Red Wine Vinegar
- 1/4 Chicken broth cube
- 4 cloves garlic, smashed
- to taste Salt
- to taste Pepper
- to taste Additional sugar (optional)
- 1-2 finger chilies (optional)
- Dipping Sauce (on the side) – optional
- Garlic chili oil (dip)
- Squeeze kalamansi or lime (dip)
- Soy seasoning (optional)
Clean and prep the chicken feet by cutting off nails and the thin layer of yellowish tissue covering the feet, then rub some salt on it (not too much salt). Some wet markets already remove these. If not, check youtube on how to prep.
In a pot bring the chicken feet to a boil (submerged) in water for 15 minutes with the broth cube, bay leaf and cloves. Sprinkle some pepper. If you want it really soft and falling off the bone type, pressure cook it. As for me, I like chewing it off. Hehe
Drain broth water (you can use this in another soup dish if desired). Leave 1/4-1/2 a cup of it. Simmering will reduce it so it depends how much sauce u want in the end.
Lower heat and continue simmering while you add the soy sauce, oyster sauce, Worcestershire and red wine vinegar. Smash and tear the garlic and spread it around. Add chilies. DO NOT STIR/MIX YET. Just cover and let it cook off the vinegar. Simmer for 15 minutes.
Now you can stir so that all pieces bathe in the sauce. Taste sauce and adjust seasoning. Add sugar if you don’t have hoisin and you like it sweeter. Add cornstarch and water mix if you want to thicken.
Remove from pot and serve with a side of chili-lime-soy dip or eat as is.
Source: Read Full Article