Rinse the chicken feet under cold running water thoroughly. Remove any dirty part on the chicken feet. Chop the nails off the claws using a sharp knife. (Try to cut them through the joint for easy cutting.)
Add COLD water and chicken feet to a skillet with lid or wok. (Make sure the chicken feet are submerged.) Bring to boil and cook for 10 minutes, and drain the water.
Place the skillet over medium-high heat, and add vegetable oil.
Once hot, add garlic and ginger. Stir fry for 30 seconds. Tip: Make sure you don't burn the garlic. Otherwise, it can make your sauce taste bitter!
Add chicken feet, dark soy sauce, oyster sauce, and sugar. Mix with a wooden spoon.
Add beer and bring to boil.
Cover with a lid, lower the heat, and simmer for 25-30 minutes or until tender. (Check the chicken feet from time to time and make sure there's enough liquid during braising. Add water if needed.)
Remove the lid, and turn the heat to high. Stir fry until the sauce has thickened. (If you’d like to thicken your sauce faster, you can add the mixture of cornstarch and water. Mix 1 tablespoon of cornstarch with 1 tablespoon of water).