Patte de poulet

Instructions

1. Bring 2 litres of water to the boil with the vinegar, plunge the feet in for 3 minutes, then drain and rinse them under cold water to remove impurities.
2. In a large casserole, fry the ginger, garlic and white parts of the spring onions for 2 minutes over medium heat.
3. Add the feet and brown them for 5 minutes, stirring.
4. Pour in the soy sauce, oyster sauce, sugar and vinegar, then mix to coat well.
5. Add the star anise, Sichuan pepper, chilli if using and the water. Bring to the boil, then lower the heat.
6. Cover and simmer gently for 40 minutes, until the feet are tender and the sauce is syrupy.
7. Remove the spices, taste and adjust the salt. Serve hot with white rice.