Savory Chicken Feet

Before I give the recipe for the chicken feet, here's a slide of instructions on how to prepare them.

When I was still in the Philippines during review days for the medical boards, my friends and I would often buy savory chicken feet from a Chinese restaurant.  I used to just know chicken feet a la adidas (the grilled ones) which was a common merienda for me when I was still in elementary school.  When I had a taste of this super tender savory chicken feet dish, I was hooked.

Here's my version for Savory Chicken Feet (It does not taste like the ones we ate back in PI, but tastes good nonetheless.)


Ingredients:
12 chicken feet
3 tbsp dark soy sauce
2 tabsp rice wine
1 tbsp red wine vinegar
3 slices ginger
3 cloves, finely minced
3 sliced green onions
3 tbsp dark brown sugar
1 star anise
1/4 tsp pepper
1 tbsp sesame oil
2 cups water
1 tbsp cornstarch dissolved in 1/4 cup water

Instructions:
Place all chicken feet in the slow cooker. Combine the rest of the ingredients and pour over chicken feet. Cover and set in slow cook for 5-6 hours (I did this overnight from midnight). Then uncover and stir so those on top will be at the bottom and cover again to cook for two hours more.

Transfer the chicken feet onto a baking pan. Transfer the sauce into a fat separator first to pour out the sauce without the fat/oil into a small saucepan. Boil then slowly add while stirring the cornstarch-water mixture to thicken to desired consistency. Brush the chicken feet with the sauce and broil for about 5 minutes to glaze, then turn the pieces over, coat with sauce again and broil for another 5 minutes. Serve with hot plain rice (or pampulutan. Tagay na!)