[Chongqing] Chinese New Year Appetizer---Chicken Feet with Pickled Peppers

Overview

Pickled pepper chicken feet is a unique folk delicacy originated in Chongqing. It belongs to the Chongqing cuisine snack category and is famous for its spicy and sour taste, tough skin and fragrant meat. In fact, in our lives, it is both a dish and a snack. The Chinese New Year is coming soon, and pickled pepper chicken feet can appear on the New Year dinner table as an appetizer, or as a snack to accompany us in chatting with relatives and friends.

Tags

• cold dishes
• appetizers
• home cooking
• sichuan cuisine
• chicken feet
• cooking wine
• pickled pepper
• sugar
• white vinegar
• carrot
• ginger slices
• peppercorns
• salt

Ingredients

Steps

1. 1 One and a half pounds of chicken feet, washed and cut off nails.

   

2. 2 Cut the chicken feet in half.

   

3. 3 Cut the chicken feet into two parts, put them into cold water, and add some cooking wine to remove the fishy smell, and soak the blood out of the bones. After half an hour, you can see the blood sinking to the bottom. After the blood is fully removed, the marinated chicken feet can be made whiter and translucent. If time is limited, this step can be omitted.

   

4. 4 While the chicken feet are soaking, cut the carrots into strips. Add the carrots just for coloring. If you don’t have them on hand, you don’t need to add them. Cut off part of the pickled peppers to make them more flavorful. Cut the ginger into slices.

   

5. 5 Put the chicken feet in cold water in the pot, add cooking wine and ginger slices, boil the pot and cook for about 10 minutes, skimming off the foam and fat while cooking.

   

6. 6 Rinse the cooked chicken feet with running water to remove the grease and gum, drain the water, then soak in cold boiled water, remove again and drain the water. It is best not to soak pickled things in raw water.

   

7. 7 Boil a small pot of water, add an appropriate amount of salt and sugar while it's hot, let it cool, add white vinegar and ginger slices, and then add the pickled pepper water from the can of pickled peppers. It would be best if you can prepare enough cold boiled water in advance.

   

8. 8 When the water is completely cold, add a few peppercorns and mix well. Never add Sichuan peppercorns while the water is hot, let alone boil them, otherwise the color of the water will become darker and the soaked chicken feet will not be white.

   

9. 9 Put the drained chicken feet into a clean container, and then pour the pickled pepper water into it.

   

10. 10 Seal it for at least two days. Use clean chopsticks to turn it over halfway. If you feel that the salt taste is missing, add a little more salt.

    

11. 11 Take it out two days later. The chicken feet are already flavorful, and the carrots are crispy and spicy. It goes very well with rice! In my house, carrots disappear faster than chicken feet!