Wash the chicken feet thoroughly. Clip off the chicken nails using a pair of kitchen shears. Transfer the chicken feet into a large pot and add water to cover.

Heat the pot over medium-high heat until the water is boiling. Boil for 5 minutes. Skim and discard the brown foam from top. Then drain and discard the boiling water. Rinse the chicken feet with cold running water and drain again. Transfer the chicken feet to a wok (or the same large pot if not using a wok) and add water to cover, about 8 cups.

Add the red bean curd and its juice to a small bowl and 2 tablespoons of water. Smash the bean curd to blend well with the water.

Add the remaining spices and seasonings, and the dissolved red bean curd with all the liquid. Heat the pot over medium-high heat until boiling.

Turn to medium heat. Keep a low boil with cover for 30 minutes. Move onto the next step if you prefer a chewy texture. If you prefer a tender texture (like I did in this recipe), uncover the pan and keep it boiling for another 30 minutes or so.

To reduce the broth, turn to high heat and uncover the pan. Cook, stirring occasionally, until the sauce is slightly thickened and can thinly coat the chicken, 20 minutes or so. You need to watch the pan towards the end and stir more frequently to prevent it from sticking. During this process, you can also remove and discard the aromatics and spices by fishing them out, so the dish has a clean look when serving.

Turn off the heat and transfer everything to a plate. The sauce is full of gelatin and will keep thickening as it cools.

Serve hot or at room temperature as an appetizer.