Pickled Chicken Feet

Serves 1
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Directions

  1. 1Cut two chili peppers into small pieces and save for later.
  2. 2Cut two chili peppers into small pieces and save for later.
  3. 3Cut two chili peppers into small pieces and save for later.
  4. 4Cut three slices of ginger and save for later.
  5. 5Cut three slices of ginger and save for later.
  6. 6Cut three slices of ginger and save for later.
  7. 7Slice two cloves of garlic and save for later.
  8. 8Slice two cloves of garlic and save for later.
  9. 9Slice two cloves of garlic and save for later.
  10. 10Add 5 grams Sichuan pepper, 5 grams star anise, and five bay leaves into the mixed spices bag and save for later.
  11. 11Add 5 grams Sichuan pepper, 5 grams star anise, and five bay leaves into the mixed spices bag and save for later.
  12. 12Add 5 grams Sichuan pepper, 5 grams star anise, and five bay leaves into the mixed spices bag and save for later.
  13. 13Wash 500 grams of chicken feet with water.
  14. 14Wash 500 grams of chicken feet with water.
  15. 15Wash 500 grams of chicken feet with water.
  16. 16Cut off the nails of the chicken feet.
  17. 17Cut off the nails of the chicken feet.
  18. 18Cut off the nails of the chicken feet.
  19. 19Cut each chicken foot into three pieces and save for later.
  20. 20Cut each chicken foot into three pieces and save for later.
  21. 21Cut each chicken foot into three pieces and save for later.
  22. 22Add green onions, three slices of ginger, one tablespoon cooking wine, and chicken feet into the pan.
  23. 23Add green onions, three slices of ginger, one tablespoon cooking wine, and chicken feet into the pan.
  24. 24Add green onions, three slices of ginger, one tablespoon cooking wine, and chicken feet into the pan.
  25. 25Add enough water to immerse the chicken feet.
  26. 26Add enough water to immerse the chicken feet.
  27. 27Add enough water to immerse the chicken feet.
  28. 28Use a bigger fire to boil them.
  29. 29Use a bigger fire to boil them.
  30. 30Use a bigger fire to boil them.
  31. 31After the water has boiled, use a small fire to blanch chicken feet for 15 minutes, skimming the bubbles when the water is boiling.
  32. 32After the water has boiled, use a small fire to blanch chicken feet for 15 minutes, skimming the bubbles when the water is boiling.
  33. 33After the water has boiled, use a small fire to blanch chicken feet for 15 minutes, skimming the bubbles when the water is boiling.
  34. 34After 15 minutes, drain the chicken feet.
  35. 35After 15 minutes, drain the chicken feet.
  36. 36After 15 minutes, drain the chicken feet.
  37. 37Use ice water to cool the chicken feet for 10 minutes.
  38. 38Use ice water to cool the chicken feet for 10 minutes.
  39. 39Use ice water to cool the chicken feet for 10 minutes.
  40. 40After 10 minutes, wash the chicken feet with water, then drain and save them for later.
  41. 41After 10 minutes, wash the chicken feet with water, then drain and save them for later.
  42. 42After 10 minutes, wash the chicken feet with water, then drain and save them for later.
  43. 43Add the mixed spices bag and 800 ml of water into a pan.
  44. 44Add the mixed spices bag and 800 ml of water into a pan.
  45. 45Add the mixed spices bag and 800 ml of water into a pan.
  46. 46Use a bigger fire to heat the water.
  47. 47Use a bigger fire to heat the water.
  48. 48Use a bigger fire to heat the water.
  49. 49After the water has boiled, use a bigger fire to cook it for 10 minutes.
  50. 50After the water has boiled, use a bigger fire to cook it for 10 minutes.
  51. 51After the water has boiled, use a bigger fire to cook it for 10 minutes.
  52. 52After 10 minutes, discard the spices bag and pour out the water to let it cool.
  53. 53After 10 minutes, discard the spices bag and pour out the water to let it cool.
  54. 54After 10 minutes, discard the spices bag and pour out the water to let it cool.
  55. 55Add 5 tablespoons white vinegar, one tablespoon sugar, two teaspoon salt, and half teaspoon monosodium glutamate into a bowl.
  56. 56Add 5 tablespoons white vinegar, one tablespoon sugar, two teaspoon salt, and half teaspoon monosodium glutamate into a bowl.
  57. 57Add 5 tablespoons white vinegar, one tablespoon sugar, two teaspoon salt, and half teaspoon monosodium glutamate into a bowl.
  58. 58Stir the vinegar mixture evenly and save for later.
  59. 59Stir the vinegar mixture evenly and save for later.
  60. 60Stir the vinegar mixture evenly and save for later.
  61. 61Add three slices of ginger, garlic, chili peppers, 250 grams pickled pepper and pickled pepper water into the pot.
  62. 62Add three slices of ginger, garlic, chili peppers, 250 grams pickled pepper and pickled pepper water into the pot.
  63. 63Add three slices of ginger, garlic, chili peppers, 250 grams pickled pepper and pickled pepper water into the pot.
  64. 64Then add the cooled spices water and vinegar water into the pot.
  65. 65Then add the cooled spices water and vinegar water into the pot.
  66. 66Then add the cooled spices water and vinegar water into the pot.
  67. 67Stir them evenly with a glove.
  68. 68Stir them evenly with a glove.
  69. 69Stir them evenly with a glove.
  70. 70Taste the mixture to ensure it fits your flavor, adjusting with water, salt, or pickled pepper and pickled pepper water if needed.
  71. 71Taste the mixture to ensure it fits your flavor, adjusting with water, salt, or pickled pepper and pickled pepper water if needed.
  72. 72Taste the mixture to ensure it fits your flavor, adjusting with water, salt, or pickled pepper and pickled pepper water if needed.
  73. 73Cover with plastic wrap and chill overnight for at least 12 hours.
  74. 74Cover with plastic wrap and chill overnight for at least 12 hours.
  75. 75Cover with plastic wrap and chill overnight for at least 12 hours.

Ingredients

  • 2 chili peppers
  • 2 chili peppers
  • 2 chili peppers
  • 6 ginger slices
  • 6 ginger slices
  • 6 ginger slices
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 5 grams Sichuan pepper
  • 5 grams Sichuan pepper
  • 5 grams Sichuan pepper
  • 5 grams star anise
  • 5 grams star anise
  • 5 grams star anise
  • 5 bay leaves
  • 5 bay leaves
  • 5 bay leaves
  • 500 grams chicken feet
  • 500 grams chicken feet
  • 500 grams chicken feet
  • 5 green onions
  • 5 green onions
  • 5 green onions
  • 1 tablespoon cooking wine
  • 1 tablespoon cooking wine
  • 1 tablespoon cooking wine
  • 5 tablespoons white vinegar
  • 5 tablespoons white vinegar
  • 5 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 0.5 teaspoon monosodium glutamate
  • 0.5 teaspoon monosodium glutamate
  • 0.5 teaspoon monosodium glutamate
  • 250 grams pickled pepper
  • 250 grams pickled pepper
  • 250 grams pickled pepper
  • pickled pepper water
  • pickled pepper water
  • 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.