Delicious Pickled Chicken Feet

Name: Delicious Pickled Chicken Feet
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken feet; 50g Old wine; 50g Rice vinegar; 20g garlic; 30g ginger; 20g salt; 200g Pickled peppers

by huanyingcehua

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Tips:

1. Pour the garlic when the pickled pepper water is not cold to force out its fragrance.

2. The chicken feet can be poured in when the pickled pepper water is not cold, but it will form a kind of stuff called "frozen" after cooling down the next day. Like jelly, sauerkraut taste. Some people like to eat this. But the chicken feet are a bit salty with this.

Eat healthy:

Chinese medicine believes that chicken has the functions of warming the middle energy, replenishing qi, replenishing deficiency and essence, invigorating the spleen and stomach, invigorating blood vessels, and strengthening bones. Green and red pepper kernels, sweet corn kernels, green beans, etc. can provide pregnant women with sufficient vitamins. The whole dish is crispy, sour and spicy, and the colors are colorful, which can promote appetite.

Food taboos:

Chicken should not be eaten with sesame, chrysanthemum, mustard, glutinous rice, plums, garlic, carp, turtle meat, shrimp, and rabbit meat.

Do not eat while taking levodopa.

Not suitable for consumption when taking iron preparations. "

Ingredients

500g Chicken Feet
50g Old Wine
50g Rice Vinegar
20g Garlic
30g Ginger
20g Salt
200g Pickled Peppers

Delicious Pickled Chicken Feet

1. 1. Prepare the ingredients. Cut the chicken feet in half. It is easier to cut the chicken feet at a slight angle. Cover the cut chicken feet with cold water, add 20ml old wine, 10ml white rice vinegar, and a little salt, stir and soak for 30min. (Remove the smell and blood foam) The pickled pepper water is boiled (disinfected), and the heat is turned off when it is turned on (to prevent excessive volatilization of acetic acid). You can also add Sichuan-flavored ingredients such as Sichuan pepper, bay leaf, angelica, etc. to the pickled pepper water to boil according to personal preference)

2. 2. Processing: Pick up the soaked chicken feet and put it in a pot, add clean water to the surface, heat it up on high heat, when the water is boiled, boil on high heat for 3 minutes, cover the pot, change the heat to simmer for 5 minutes, and then remove the boiling water. Quickly pour the chicken feet into a large basin of cold water prepared in advance, change the water and soak until the oil foam is removed, and the chicken feet recover their elasticity. Remove and drain.

3. 3. Soak the drained chicken feet into the chilled pickled pepper water (note that you must make sure to add it after cooling, otherwise it will easily form a jelly), the pickled pepper water should cover the surface of the chicken feet, if not enough, add cold water (Add as little as possible); at this time, taste the taste of pickled pepper water, add white rice vinegar, salt, and monosodium glutamate in an appropriate amount. You must feel that the pickled peppers are sour, salty, and spicy, so that the pickled peppers can taste. Cover the lid and eat after one day. It tastes heavier and less watery, so it can be eaten after soaking for half a day.