1. Prepare the chicken feet by washing them thoroughly and trimming off the nails using kitchen shears for a clean presentation.
2. Blanch the chicken feet in boiling water with a teaspoon of salt for 5-10 minutes to remove impurities and enhance tenderness.
3. Preheat a large pan or wok over medium heat and add a dash of sunflower oil.
4. Sauté chopped ginger, garlic, and red chili until fragrant, stirring frequently to prevent burning.
5. Add the blanched chicken feet to the pan and fry them until lightly browned to develop a deeper flavor and texture.
6. Lower the heat and stir in dark soy sauce, oyster sauce, and sugar to create a flavorful sauce.
7. Mix in rinsed Chinese black beans, then add water and bring the mixture to a gentle boil over medium-high heat.
8. Cover the pan with a lid and reduce the heat to low, allowing the dish to simmer for 45-60 minutes while stirring occasionally to prevent sticking.
9. Check the consistency of the sauce, and if it’s too thin, add a teaspoon of cornstarch diluted in water and stir to thicken.
10. Remove the spicy chicken feet from the heat and garnish with spring onions or sesame seeds for added texture and color.
11. Serve the dish hot, paired with steamed rice or as part of a multi-dish feast for a bold and flavorful dining experience.