Ingredients
800 g (about 1.75 lbs) chicken feet, 100 g baby bok choy.
Seasonings
Scallion sections, ginger slices, garlic slices, salt, MSG, and white pepper, each a pinch; five-spice powder and sesame oil, each 1 teaspoon; white vinegar 2 teaspoons; sugar, soy sauce, and Shaoxing wine, each 1 tablespoon; vegetable oil as needed.
Preparation
1. Wash the bok choy hearts, drain them, and score a cross on the root ends. Heat oil in a wok, add the bok choy hearts and salt, stir-fry until cooked, then remove and set aside.
2. Wash and prepare the chicken feet, then drain well. Place them in a bowl, add soy sauce and cooking wine, and marinate for 10 minutes. Remove and drain.
Steps
1. Heat oil in a wok until hot, add chicken feet and deep-fry until golden, remove and drain oil, then soak in warm water to wash off excess grease, drain well.
2. Heat vegetable oil in a wok or pot, add scallion sections, ginger slices, and garlic slices, stir-fry until fragrant, then splash in cooking wine, add an appropriate amount of water, soy sauce, white vinegar, five-spice powder, salt, MSG, white pepper, and sugar.
3. Then add the chicken feet and bring to a boil, braise until tender and fully cooked, then reduce the sauce over high heat. Finally, drizzle with sesame oil, remove from the pan, and serve on a plate with the bok choy hearts.