Cut the claws off and any dirty parts on the chicken feet. You can choose to keep them as whole pieces or cut them into smaller ones.

Add water in a wok, place scallion, ginger and cooking wine. Cook the chicken feet for around 2 minutes after the water boils.

Transfer out, wash carefully. Then dry completely. This is a very important step to avoid the oil splattering out during the cooking process. If time is enough, I will recommend you place the chicken feet for air frying to make sure there is no water on the surface.

Heat oil in a wok and add the chicken feet into deep fry until it turns dark golden brown. It is extremely important to make sure the water content is removed by the deep-frying process so the tiger skin can be achieved. It may take around 12 to 18 minutes.

If you don't want deep-fry, you can choose to air fryer the chickn feet. If you don't want to use the deep-frying method, you can use an air-fryer to help. Spread some oil on the drained chicken feet. Put into an air fryer preheated at 375°F. Leave to fry for about 10 to 12 minutes until the skin is completely dried.

Transfer the chicken feet into iced water. And soak for around 1 hour.

I learn this from a Cantonese chef, if you further cook the soaked chicken feet, the tiger skin can be strengthened. So place the soaked chicken feet in boiling water, and continue cooking for 8 to 12 minutes based on how soft you want them to be.

Add dou-chi, garlic, ginger, and chili paste if using a small amount of oil. Fry over a small fire until aromatic. Add in dark soy sauce and light soy sauce.

Pour in starch water. Let it simmer for a while.

Return the chicken feet. Coat well, and serve hot. You can make larger batches and then re-steam them for the next serving.