Pickled pepper chicken feet

Overview

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. The authentic chicken feet with pickled peppers are plump and white, and the bones and flesh are fragrant when chewed, which has a strong flavor-enhancing effect.

Tags

• snacks
• common dishes
• sichuan cuisine
• chicken feet
• cinnamon
• cooking wine
• ginger
• green onions
• pickled pepper
• star anise
• white sugar
• white vinegar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Clean the chicken feet, cut off the nails, chop into small pieces, soak for 1 hour, changing the water several times in between.

   

3. 3 Put water in the pot and blanch the chicken feet to remove the fishy smell.

   

4. 4 Change the water again, add onion and ginger slices, cooking wine, pepper, star anise, and appropriate amount of salt to the water.

   

5. 5 Add the chicken feet, bring to a boil over high heat, and simmer over medium-low heat for 8 minutes.

   

6. 6 After the chicken feet are out of the pot, rinse them repeatedly with cold water. You can wash them several times to remove the oil.

   

7. 7 Prepare a large bowl, pour the water from the sansho peppers, add some of the pickled peppers, add white vinegar, sugar, salt, and add a few thick ginger slices.

   

8. 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.