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1
Pat the cleaned chicken feet completely dry with kitchen paper — surface moisture will cause violent spitting in the oil. Deep-fry in neutral oil at 180 °C for 5–8 minutes. The skin is ready when it is golden and puffed in patches across its surface.
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2
Remove the feet immediately and plunge them into cold water. Soak for a minimum of 30 minutes, and up to 2 hours. This is where the dish lives or dies: insufficient soaking leaves the outer skin tough and sealed; the full soak produces a deeply wrinkled, porous surface that will absorb the braising sauce into every crevice. The skin should feel softened and slightly spongy to the touch before proceeding.
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3
Drain the soaked feet and dry them well. In a wok or heavy braising pot, fry the black bean sauce, fresh chillies, and ginger over medium heat until fragrant — the aromatics should smell sharp and toasted, not raw.
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4
Add the chicken feet to the pot and turn to coat. Pour in the oyster sauce, light soy, dark soy, sugar, and Shaoxing wine, then add enough chicken stock to partially submerge the feet. Braise over medium-low heat for 45–60 minutes. The braise is done when the skin is completely tender and yielding — it should offer no resistance when pressed, and the sauce should have reduced to a glossy, clingy consistency.
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5
Arrange the braised feet in bamboo steamers. Steam for 10–15 minutes before service to reheat thoroughly and allow the gelatinous sauce to bind to each foot. The feet are ready when the sauce visibly clings and the skin glistens uniformly.