Pickled pepper chicken feet

Overview

Since I really like this dish, after trying it many times, I feel that this version is the most authentic, so I would like to share it with you! Hope you all like it.

Tags

• private kitchen
• sichuan cuisine
• chicken feet
• chicken powder
• cinnamon
• cooking wine
• garlic
• ginger
• liquor
• onions
• pickled pepper
• rock sugar
• star anise
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 When making pickled pepper chicken feet, be sure to choose fresh ones that are consistent in size. After buying them, defrost them and wash away the blood (soak them for more time so that the chicken feet will look whiter when cooked). Cut off the nails of the chicken feet.

   

2. 2 Add water to the pot, add onions, ginger, garlic, star anise, bay leaves, cinnamon, bay leaves, peppercorns, and cooking wine. Bring to a boil and cook for 5 minutes. Add the cut chicken feet and cook over medium-low heat for 6 minutes. There will be some blood foam when cooking, immediately use a sieve to remove the foam, so that there will be no peculiar smell when eating (this first step is very important)

   

3. 3 Immediately put the cooked claws into the prepared cold boiled water (it tastes better in ice water) and soak for 10-20 minutes.

   

4. 4 Take a large container (preferably a glass one) and put in an appropriate amount of cold boiled water, rock sugar, chicken powder, white vinegar, pickled peppers (add the pickled pepper water together, cut the pickled peppers into small pieces for more flavor), and a spoonful and a half of white wine. Stir evenly and add the soaked chicken feet. (Chicken feet must be drained)

   

5. 5 Finally, seal it and store it. It will take about three days to taste, and then store it in the refrigerator.