Chop each chicken feet into two and marinate with (A) for 30-40 minutes. Heat enough oil in a wok and deep-fry the chicken feet until golden brown. Remove, drain and plunge them into a basin of cold water. Leave submerged in the cold water until they puff up. Remove the chicken feet and drain well in a colander.
Heat oil in a wok and fry chopped garlic, black beans and bird´s eye chillies and red chilli until fragrant. Put in the chicken feet. Fry until well combined.
Add (B) and continue to fry for a while then pour in just enough water. Bring to a boil then reduce the heat, cover and simmer until chicken feet turn tender and the gravy turns thick and dry. Dish out into several individual sauce plates and put into a steamer to steam for an extra 10 minutes before serving.