Pickled pepper chicken feet
Pickled pepper chicken feet is a unique Han folk delicacy originating from Chengdu, Sichuan, and belongs to Sichuan cuisine. It is famous for its spicy and flavorful taste, tough skin and fragrant meat. Pickled pepper chicken feet are not only popular among the elegant, but also loved by ordinary people. This delicacy has the effect of appetizing, promoting body fluids and promoting blood circulation. The production process is rather particular, so that the spicy taste of pickled peppers can penetrate into the chicken feet. Authentic pickled pepper chicken feet are plump and white, and the bones and flesh are fragrant when chewed, and have a strong flavor-enhancing effect.
Simple
Cook
Medium spicy
Twenty minutes
Ingredients
500 grams of chicken feet
Accessories
1 bottle of pickled pepper
100 grams of white vinegar
2 tablespoons of white sugar
An appropriate amount of salt
An appropriate amount of cooking wine
1 piece of ginger
1 green onion
An appropriate amount of peppercorns
An appropriate amount of star anise
Appropriate amount of cinnamon bark
Steps of making pickled pepper chicken feet
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1. Prepare materials.
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2. Clean the chicken feet, cut off the nails, chop into small pieces, soak for 1 hour, and change the water several times.
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3. Put water in the pot and blanch the chicken feet to remove the fishy smell.
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4. Change the water again, add onion and ginger slices, cooking wine, pepper, star anise, and appropriate amount of salt in the water.
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5. Add the chicken feet, bring to a boil over high heat, and simmer over medium-low heat for 8 minutes.
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6. After the chicken feet are out of the pot, put them into cold water and rinse them repeatedly. You can wash them several times to remove the oil.
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7. Prepare a large bowl, pour the water in the sansho peppers, add some of the pickled peppers, add white vinegar, white sugar, salt, and add a few thick gingers piece.
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8. Put the cooled chicken feet into the prepared pickled pepper water until they can be soaked by the juice, cover it, put it in the refrigerator, and soak it for two days. That’s it.
Tips & Tips
1. If the pickled peppers you buy have enough pickling water, there is no need to add white vinegar for seasoning.
2. Don’t overcook the chicken feet, otherwise they will lose the crispy texture after soaking.
3. If you like spicy food, you can cut the wild mountain pepper into pieces, or pour a small amount of boiling water into a basin first, add Sichuan peppercorns and wild mountain pepper, let it cool, and then put the chicken feet in.
4. It is best to soak it for more than one day and turn it every few hours to ensure even flavor.