Serves 1
Directions
- 1Cut two chili peppers into small pieces and save for later.
- 2Cut three slices of ginger and save for later.
- 3Slice two cloves of garlic and save for later.
- 4Add 5 grams Sichuan pepper, 5 grams star anise, and five bay leaves into the mixed spices bag and save for later.
- 5Wash 500 grams of chicken feet with water.
- 6Cut off the nails of the chicken feet.
- 7Cut each chicken foot into three pieces and save for later.
- 8Add green onions, three slices of ginger, one tablespoon cooking wine, and chicken feet into the pan.
- 9Add enough water to immerse the chicken feet.
- 10Use a bigger fire to boil them.
- 11After the water has boiled, use a small fire to blanch chicken feet for 15 minutes, skimming the bubbles when the water is boiling.
- 12After 15 minutes, drain the chicken feet.
- 13Use ice water to cool the chicken feet for 10 minutes.
- 14After 10 minutes, wash the chicken feet with water, then drain and save them for later.
- 15Add the mixed spices bag and 800 ml of water into a pan.
- 16Use a bigger fire to heat the water.
- 17After the water has boiled, use a bigger fire to cook it for 10 minutes.
- 18After 10 minutes, discard the spices bag and pour out the water to let it cool.
- 19Add 5 tablespoons white vinegar, one tablespoon sugar, two teaspoon salt, and half teaspoon monosodium glutamate into a bowl.
- 20Stir the vinegar mixture evenly and save for later.
- 21Add three slices of ginger, garlic, chili peppers, 250 grams pickled pepper and pickled pepper water into the pot.
- 22Then add the cooled spices water and vinegar water into the pot.
- 23Stir them evenly with a glove.
- 24Taste the mixture to ensure it fits your flavor, adjusting with water, salt, or pickled pepper and pickled pepper water if needed.
- 25Cover with plastic wrap and chill overnight for at least 12 hours.
Ingredients
- 2 chili peppers
- 6 ginger slices
- 2 garlic cloves
- 5 grams Sichuan pepper
- 5 grams star anise
- 5 bay leaves
- 500 grams chicken feet
- 5 green onions
- 1 tablespoon cooking wine
- 5 tablespoons white vinegar
- 1 tablespoon sugar
- 2 teaspoons salt
- 0.5 teaspoon monosodium glutamate
- 250 grams pickled pepper
- pickled pepper water
Equipment
panmixed spices bagbowlgloveplastic wrappot
Tips
- The cooking wine helps to remove the meat flavor of the chicken feet.
- Skim the bubbles when blanching the chicken feet.
- Adjust the taste of the pickled chicken feet with water, salt, or pickled pepper and pickled pepper water to fit your flavor.
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