1 kg chicken feet, cleaned and nails chopped off
1 kg chicken pieces, on the bone
1 cup onions, sliced
2 tablespoons ginger, peeled and grated
4 cloves garlic, finely chopped
2 tablespoon Chinese salted black beans
2 tablespoon oyster sauce
1 tablespoon light soy sauce
2 tablespoon honey or raw sugar
1 cup Chinese rice wine, coconut water or plain water
1 cup carrots, peeled and roughly chopped
1 teaspoon Chinese sesame oil
virgin olive or coconut oil for shallow frying
1. Completely dry and clean the chicken, removing excess tough skin and chopping the end nails off
2. In a large fry pan, heat oil on moderate flame, and shallow fry the feet in small batches until golden brown. Their skins should blister and puff. Set aside.
3. In another pot, use some of the leftover oil to fry the onions, ginger, black beans and garlic for 2 minutes
4. Add the chicken pieces and turn up the heat. Seal each side of chicken until brown.
5. Add the chicken feet and raw carrots, along with the remaining ingredients
6. Simmer for 30 minutes or until the liquid has reduced
7. Thicken with corn flour and water if necessary
8. Serve with steamed rice or root crops
