매운닭발 (Spicy Chicken Feet)

• 2 pounds chicken feet
• 2 onions . 1 diced into 1"x1" squares. 1 cut in half
• 2 ginger . 1 sliced into 1/4" thick slices. 1 julienned
• 2 whole anise seed Star, pods
• 8 cloves
• 6 cloves garlic
• 1/2 cup all purpose flour
• 3 tablespoons kosher salt
• 3 tablespoons sake or Soju
• 3 green onions diced
• 3 bell peppers 1 Red, 1 Green, 1 Yellow
• 3 jalapenos diced
• 5 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 4 tablespoons gochujang ., Korean Chili Paste
• 9 tablespoons Korean chili powder I used a mix of coarse and fine chili powder
• 2 teaspoons salt
• 4 tablespoons chili powder
• 3 tablespoons extract Plum, ., Japanese or Korean Plum extract.
• corn syrup 3 tbsp. Oligosaccharide. Or
• 3 tablespoons sugar
• 4 tablespoons canola oil

1. Drain the chicken feet of blood by submerging them in a bowl under cold water for an hour. Change the water once inbetween
2. Drain the water and add the 3 tbsp of salt to the bowl of chicken feet. Rub the chicken feet thoroughly with salt to clean the feet skin of any impurities
3. Rinse the chicken feet in water thoroughly and get rid of as much salt as possible.
4. Pour the flour into the bowl and rub the chicken over well. Rub thoroughly with flour. This will help get rid of unwanted smells that Koreans refer to as meat smell.
5. Rinse the chicken feet under cold water till the water is not cloudy
6. In a large pot, fill the pot with more than enough water to submerge the chicken feet completely. Put the cloves, garlic cloves, star anise seeds, ginger slices and the onion cut in half into the water and bring it to a boil
7. Once the water boils, cook for 10 min.
8. Strain and discard everything except for the chicken feet. Run the chicken feet under cold water to cool it down. This also gives the chicken a better textural quality later.
9. Cut the tip of the fingers on the chicken feet to remove the nails
10. Preheat the oven to 400 degrees
11. In a wok or round sautee pan, pour the canola oil and start stir frying the green onions, jalapenos and minced garlic for about 3 min. on high heat
12. Add the chicken feet along with the soy sauce, sake, and ginger julienne. Stir fry for another 3 min.
13. Add everything else except for the bell peppers and onions and stir fry for about 3 min.
14. Add the bell peppers and onions and cook for 3 more min.
15. Pour everything onto an aluminum foil and fold the foil to completely wrap the chicken feet into a pouch. Place on a flat baking pan beforehand to make it easier to handle
16. Place the baking pan with the wrapped chicken feet in the oven for 10 min. You can cook it leads little longer if you wish to have a more softer texture
17. Remove from oven and plate
18. Garnish with sesame seeds. If you have any Perrilla leaves, cut the perrilla leaves and mix in at the end before plating for added color and flavor.

chicken feet, onions, ginger, anise, cloves, garlic, flour, kosher salt, sake, green onions, bell peppers, jalapeufos, soy sauce, oyster sauce, gochujang, korean chili powder i, salt, chili powder, japanese, corn syrup, sugar, canola oil

Taken from www.yummly.com/recipe/-_Spicy-Chicken-Feet_-1620664 (may not work)