Pickled chicken feet, or zuì jiǎo, are a surprisingly popular and flavorful Chinese snack. Their unique texture, a delightful blend of chewy and tender, is complemented by a complex, often spicy, brine. This seemingly unusual delicacy offers a delightful contrast of textures and tastes, making it a fascinating culinary experience for both seasoned foodies and adventurous newcomers. Don't let the appearance fool you; the rich, savory flavor profile, achieved through a careful process of pickling, is truly addictive. The intense, umami-rich broth permeates the chicken feet, resulting in a deeply satisfying snack that's perfect for sharing (or keeping all to yourself!).
Forget preconceived notions; this recipe unveils the secrets to making perfectly pickled chicken feet at home. From preparing the feet to achieving the ideal balance of spice and tang, we'll guide you through each step of the process, ensuring a delicious and authentic result. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create a batch of irresistible pickled chicken feet.
Tools Needed
- Knife
- Sieve
- Pot
- Bowl
Ingredients
- Chili peppers: 2
- Ginger
- Garlic: 2 cloves
- Sichuan pepper: 5 grams
- Star anise: 5 grams
- Bay leaves
- Chicken feet: 500 grams
- Green onions: 3-5
- Cooking wine: 1 tablespoon
- Water
- White vinegar: 5 tablespoons
- Sugar: 1 tablespoon
- Salt: 2 teaspoons
- Monosodium glutamate (MSG): 1/2 teaspoon
- Pickled pepper: 250 grams
- Pickled pepper water
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Chicken Feet
- Cut two chili peppers into small pieces and sieve.
- Cut slices of ginger and sieve.
- Slice 2 cloves of garlic and sieve.
- 5 grams Sichuan pepper, 5 grams star anise, and bay leaves. Sieve.
- Wash 500 grams of chicken feet and remove their nails.
- Cut chicken feet into three pieces.
- Add 3-5 green onions, 3 slices of ginger, and 1 tablespoon of cooking wine to a pot with chicken feet. Add enough water to immerse them. Boil over high heat, then reduce heat and simmer for 15 minutes, skimming off foam.
- Drain chicken feet and cool them in ice water for 10 minutes.
- Wash the chicken feet with water.
- Dry the chicken feet.
Step 2. Prepare Pickling Liquids
- Mix spices with 800ml water. Heat over high heat until boiling, then simmer for 10 minutes. Let cool.
- Mix 5 tablespoons of white vinegar, 1 tablespoon of sugar, 2 teaspoons of salt, and 1/2 teaspoon of MSG in a bowl. Stir well.
Step 3. Combine and Pickle
- Add 3 slices of ginger, chili peppers, 250 grams pickled pepper, pickled pepper water, spices water, and vinegar water to a pot. Stir well. Adjust taste as needed.
Step 4. Chill and Serve
- Cover with plastic wrap and chill overnight (at least 12 hours).
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- Cooking wine helps remove the meaty smell from the chicken feet.
- Adjust the amount of salt, vinegar, and pickled pepper water to achieve your desired flavor.
Nutrition
- N/A
FAQs
1. Are pickled chicken feet safe to eat?
Yes, as long as they are properly prepared and stored. Ensure the chicken feet are thoroughly cooked and the pickling brine is kept refrigerated to prevent bacterial growth.
2. How long do pickled chicken feet last?
Properly stored in the refrigerator, pickled chicken feet can last for 2-3 weeks. Make sure the brine covers the feet completely.
3. Can I adjust the spice level?
Absolutely! You can easily adjust the amount of chili peppers or chili oil to control the spiciness to your preference. Start with less and add more to taste.
So there you have it – your very own batch of delicious, spicy, and chewy pickled chicken feet! Enjoy this unique and rewarding culinary experience, perfect for sharing with friends or savoring on your own. Now go forth and conquer your cravings!