Dim Sum style chicken feet, a.k.a. Feng Zhua or Pheonix Claws - a dish that's definitely a bit on the complex side but more than tasty to make up for it.

We do the Dim Sum restaurant-style steaming method for these chicken feet instead of the braising method that's popular online - lengthy steaming ensures tender, fall-off-the-bone chicken while still preserving its puffy skin. There's three sauces that're most common with chicken feet - abalone sauce, black bean sauce, and zijin chili garlic sauce... while all three are popular, we felt the zijin chili garlic variety was perhaps the most 'classic' with that distinctive red-ish color, so that's the direction we went.
As always, here's the detailed written recipe over on /r/cooking:

https://www.reddit.com/r/Cooking/comments/7ksy9e/recipe_dim_sum_chicken_feet_%E7%B4%AB%E9%87%91%E9%A3%8E%E7%88%AA/

Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free

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