Slice thinly ginger, and remove chicken feet nails. Once nails removed, wash chicken feet and boil with water and ginger, plus bouillon powder, until water is much lessen.

Turn onion, garlic, candlenut into a fine paste with the help of vegetable oil. Pour this paste into the pan.

Season with galangal powder, ground coriander, daun salam, and pour in another c of water.

Stir in sweet soy sauce and more bouillon powder, to flavor, if needed, then stir in dried chilies.

Cook until gravy thickens and lessen.

Serve with warm rice.