• Trim the claws from the chicken feet.
  500 g chicken feet
  
• Wash the chicken feet thoroughly. Place them in a saucepan and cover with water.
  500 ml water
  
• Bring to a boil, then simmer for 5 minutes. Drain well.
  

Air-fryer method (optional)

• Lightly coat the drained chicken feet with oil. Place them in an air fryer preheated to 200°C.
  neutral oil
• Air-fry for about 10 minutes, until the skin blisters slightly. Open the basket to turn and shake the feet several times during cooking.
  

Deep-frying method (optional)

• Heat the oil to 170°C and fry the chicken feet until deep golden brown. This can take up to 10 minutes.

Soaking

• Transfer the fried chicken feet to a large bowl of cold water. Let them soak in the refrigerator for about 2 hours, then drain well.
  

Braising

• Add a thin layer of oil to a wok or saucepan. Add the aromatics and fry over low heat until the garlic is lightly golden and fragrant. Do not let it burn.
  5 cloves garlic, 4 slices ginger, 1 star anise pod, 2 bay leaves, 2 dried red chilies, 1 tablespoon fermented black beans
  
• Add the chicken feet, then pour in the prepared sauce.
  2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons Shaoxing wine, 2 tablespoons sugar
  
• Bring to a boil, then cover with a lid. Simmer over low heat for 30 minutes, until the skin is very tender. If the feet were not fried, extend the cooking time to 40 minutes.
  
• Finally, increase the heat to high. Cook uncovered until the braising liquid thickens and caramelizes nicely.