10 Chicken Feet
4 cloves of garlic
1 teaspoon ginger
1 bouillon cube
Clean the chicken feet (remove claws)
Slow cook the chicken feet for about 1 hours in a little fat or lard until they feel soft and flexible to the touch.
Set fryer to 350°F and drop in the precooked and declawed feet. Be sure to keep fryer covered while the chicken feet give off any remaining water
Once golden brown, pull feet from the fryer and place in a mixing bowl or plate lined with paper towels to drain off excess oil.