Pickled Chicken Feet

泡椒凤爪

Pickled Chicken Feet — a Sichuan Chinese recipe made with chicken feet, ready in about 120 minutes. Step-by-step instructions with photos.

Ingredients

• chicken feet
• pickled red chilies (in brine)
• rice vinegar
• Chinese black vinegar
• garlic
• ginger
• white pepper

Instructions

1. Trim nails and calluses from chicken feet. Rinse thoroughly. Place in large bowl, cover with cold water + 2 tbsp rice vinegar. Soak 30 minutes.
2. Drain and rinse. Place feet in pot, cover with fresh cold water. Add 1 tbsp ginger and 1 clove garlic. Bring to boil, then simmer 25 minutes until tender but still springy.
3. Drain and immediately plunge into ice water for 15 minutes. Pat completely dry with paper towels. (Skin tightens and develops fine dimples.)
4. In a clean glass jar, combine pickled chilies (with brine), remaining rice vinegar, Chinese black vinegar, remaining ginger, garlic, and white pepper. Stir well.
5. Pack chicken feet into jar, ensuring fully submerged. Seal and refrigerate minimum 24 hours (best after 48–72 hours). Serve chilled.