This is my Mum's recipe and she makes it for us everytime she comes over becoz hubby loves chicken feet, the dim sum type that is. Usually I'm pretty lazy to make it myself because it traditionally calls for marinating the chicken feet in salt and some chinese wine and then deep frying them in hot oil. That's a pretty scary process in itself because the oil really splatters. We had also experimented with cooking the chicken feet in the oven, not quite the same but a heck of a lot healthier, unfortunately creates a lot of smoke in the oven too.
I have recently found pre-fried soy sauce marinated Chicken Feet in the freezer section of the Ang Mo Supermarket at Toa Payoh. This makes everything so easier! You just need to soak them in water to make them 'bloom' till they've basically doubled in size. This process is the same even if you fry them yourself. Then drain them and put them aside.
Fry off some garlic and star anise in a pot or pan large enough to hold all the chicken feet. Add oyster sauce, salted black beans (dried/canned/bottled), Chinese wine, chopped chilli, sugar, plum sauce, light and dark soy sauce and add enough water to cover the feet. Cook until the chicken feet are tender and until the sauce thickens. You can also thicken the sauce with corn flour slurry. Season with chicken powder and pepper and add a drizzle of sesame oil.
To get your chicken feet tender faster it's best to use a pressure cooker or thermos pot.
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