Duck Feet with Oyster Sauce – Haoyou Yajiao, Guangdong

Brush the duck feet with salt water and rub with half of the soy sauce.

In a wok, heat half of the vegetable oil strongly, roast the spring onions and ginger in it heartily. Extinguish with rice wine, add the duck feet, stir fry briefly and all together in a casserole form. Pour in the clear soup, half of the oyster sauce, a quarter of the star anise, soy sauce, orange zest, and sugar, salt and glutamate and saute until all the ingredients are soft.

Transfer to a suitable bowl and reheat in the steamer. Then remove the duck feet and arrange them on a platter.

Heat the remaining vegetable oil in a wok. Add the gravy, the remaining oyster sauce, soy sauce, sugar and glutamate and thicken with a little bit of cornstarch. Drizzle with sesame oil and pour over the dish form.

Stefan Ullmann, Making Chinese, dishes and their history,

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