Melt-in-your-Mouth Chicken Wings, Feet, and Shrimp Stew

Trim the nails off the chicken feet, cut them in half, and rinse away any blood. Add clean water, star anise, fennel, and bay leaves to the pressure cooker. Close it once it builds pressure, as it will still cook further; just enough to cook them quickly. Reserve the cooking water from the pressure cooker.

Make cuts in the chicken wings, and marinate them with a bit of soy sauce, oyster sauce, and cooking wine for about an hour. Heat some oil and lightly fry the chicken wings on each side until they turn slightly golden. Remove the wings when done.

Prepare a sauce by mixing two tablespoons each of dark soy sauce, light soy sauce, and oyster sauce, along with a pinch of white pepper. Heat oil in a pan, stir-fry minced garlic, chopped green onions, and green chili, followed by two tablespoons of spicy Doubanjiang sauce. Once the oil turns red, pour in the prepared sauce. Stir-fry evenly, then add enough water to just cover the ingredients.

Now it's time to add the other ingredients. I should have put the harder-cooking ingredients at the bottom and added the tofu later, so mine broke apart—what a pity! Let it simmer on low heat until the sauce thickens. Add the shrimp, which cook very quickly. Mix in a small bowl of sweet potato starch with water, then pour it into the pot. Give it a stir and turn off the heat, and it’s a delicious chicken feet stew!

Ta-da! The dish is complete.