Homemade pickled pepper chicken feet
Overview
In my hometown, the market specializes in selling soaked chicken feet, which tastes good, but the soaked chicken feet are particularly white in color and very large. I don’t know if the seller has added other additives, so I always feel uneasy about eating them. After buying it once or twice, I thought about making it at home according to the vegetable ingredients and taste, which not only saves money but also allows me to eat with confidence. Now whenever my daughter wants to eat, I will make a pot of chicken feet with pickled peppers and nibble a few when watching TV or when she is hungry. You can also soak some lettuce, spring bamboo shoots, fungus and other vegetables in the leftover pickled pepper salt water after eating chicken feet. It’s great to eat it with porridge in the morning!
Tags
Ingredients
Steps
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Rinse the chicken feet and cut off the nails.
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Boil the water in the pot, add the chicken feet, bring to a boil over high heat to remove the foam, add green onions, a piece of ginger, a few peppercorns, and a spoonful of white wine.
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Turn down the heat and cook for about 10 minutes.
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Take out the chicken feet and soak them in the ice water and ice cubes prepared in advance.
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Wait until the chicken feet are completely cool, then chop into several pieces for easy marinating and flavoring.
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Scoop out the kimchi brine from the home-made Laotan kimchi jar, which contains green and red pickled peppers and pickled ginger. Then add aniseed, old ginger, a small spoonful of peppercorns, three small spoons of salt, two or three pieces of rock sugar, a small spoonful of white wine, a small spoonful of chicken essence and a small spoonful of MSG.
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Then add the washed and chopped celery and onions.
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Change to a large basin, add half of the cold boiled water soaked in salt water, then add the cooled chicken feet, mix well, seal with plastic wrap and place in the refrigerator.
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After two days, the pickled pepper chicken feet will be ready to eat!
