ANGSIO CEKER AYAM (BLACK BEAN AND GARLIC CHICKEN FEET)

The looks are not as good as the taste. That's true! I loved chicken feet dimsum style since I was a kid. I always ordered chicken feet everytime my family and I went to dimsum restaurant in Jakarta. And, there were times when I craved chicken feet then I just bought it in to go box and ate it at home :). But the funny thing is I only like chicken feet in dimsum style. I would refuse to eat chicken feet if it is not cooked in the way dimsum style cooked.

When my hubby saw chicken feets in our slow cooker, his face changed suddenly became 'yuck' face....hahaha. I know he dislike chicken feet. He always said,"It is disgusting, the feets were digging dirty things!" I explained to him that of course those feets are clean cause I washed it over and over again. But still he refused to eat it tho it smells good.

Believe me or not, in Indonesia, when a baby is starting to eat rice porridge, we will use chicken feet's broth and to cook the porridge. I don't know now, but that was happened long time ago at my mom's era :). When I told this to my hubby, again, he showed me funny faces :)). Then he said,"This is America, we will not feed our babies that kind of foods" :).

Ok, let's back to the food. This is my first attempt to make it. I got the recipe from here. The recipe is easy, but you just need to be careful when you fry the feets, the oil will splash all over your kitchen. So, the best way is cover the skillet with a lid and let it fried. Also, prepare a big container full of very cold water, so once the feets are fried, you can dump it to the prepared cold water immediately.

For me, I am so satisfied with my first homemade chicken feet dimsum style :).



Angsio Ceker Ayam (Black Bean and Garlic Chicken Feet

Ingredients:
2 lbs chicken feet, deep fried until dried. Soak it in the very cold water and keep it in the refrigerator for at least 4 hours or overnight.

Spices A:
8 cloves garlic, bruised
6 pieces star annise
2 tbsps oyster sauce
3 tbsps Indonesian ABC salty soy sauce (or any other brand)
3 tbsps mushrooms soy sauce
3 tbsps shaoxing wine
3 tbsps cooking wine
4 tbsps sugar
1-1/2 tbsps salt
1 tsp white pepper
1 liter water
Red Yeast Rice (or you can use 1/4 tsp red coloring food)

Spices B:
2 tbsps chopped garlic
2 red chillis, coarsely sliced
3 tbsps salted black bean
3 tbsps sesame oil
2 tbsps tapioca starch dissolved with 1 tbsp water

Preparation:
Step A:
Place the fried chicken feets in the slow cooker. Set aside.
Heat 2 tbsps oil in a skillet, stir in garlic until fragrant. Pour in shaoxing wine, cooking wine and water. Add in the rest of spices A, well stirred and let it boiled.
Pour the whole sauce into chicken feets in the slow cooker. Set the slow cooker at low heat, and cook it for 8 to 10 hours until the chicken feets are tender.

Step B:
In a skillet, stir in garlic until fragrant, then add in salted black bean and red chillis, well stirred. Transfer it to the chicken feets in the slow cooker, stir well. Pour tapioca starch solution, stir it until thicken. Drizzling with sesame oil. Set the slow cooker at warm heat.