Fragrant Phoenix Claws (Chicken Feet From the Wok)

For the Fragrant Phoenix Claws (Chicken Feet from the Wok), first finely dice the spring onions and garlic. Soak the dried mushrooms in lukewarm water. In a large pot, boil plenty of water, put in the chicken feet and scald for a few minutes. Then take them out again, sprinkle with dark soy sauce and let them stand for about 30 minutes.

Heat not too little peanut oil in a wok, put in the chicken feet and deep-fry them all around. Lift out again and pat the chicken feet dry with kitchen paper. Pour off all but a little of the oil from the wok and fry the spring onions and garlic in it. Add ginger, anise, Szechuan pepper, cloves, cinnamon, the well-drained mushrooms and orange zest. Deglaze with rice wine, bring to a boil briefly, then pour in chicken soup.

Return the chicken feet to the wok and simmer, covered, over medium heat for about 2 hours until the chicken feet are tender and soft. Now season with light soy sauce, salt as well as sugar. Stir some starch in a little warm water until smooth and thicken the sauce with it. Remove the chicken feet, drizzle with sesame oil and arrange on a hot plate. Pour the sauce all around and sprinkle the fragrant phoenix claws with coriander greens.

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