Pickle Chicken Legs

Pickle Chicken Legs

1. Prepare a glass bottle with a capacity of 1L, wash it, and sterilize it with hot water. [Note: Kimchi is generally divided into cold water jars and raw water jars. If it is a cold water altar, the materials inside should be rinsed with cold boiled water to ensure that no raw water (tap water) enters the altar, otherwise it will easily deteriorate. 】 Dry the bottle and cut open the pickled peppers with scissors, so that the spiciness can be released. The number of pickled peppers cut depends on personal taste. [Note: Scissors should also be disinfected with hot water. What you need to cook and eat at home is clean and hygienic]

2. Add 350g of white rice vinegar to the bottle, add rock sugar or white sugar, appropriate amount of salt, and boiled water to make the pickled pepper water with a suitable taste. The water content of the final pickled pepper is about 40%~50% of the bottle.

3. Wash the purchased chicken feet and put them in a basket. [Children's shoes who like to eat chicken crutches can choose larger joints when choosing chicken feet]

4. Cut off the nails of the chicken feet and chop them into small pieces. [Don’t cut off the position of the treasure in your palm, otherwise the meat will shrink when the pot is cooked]

5. Soak the chopped chicken feet in clean water, the purpose is to soak the blood in the chicken feet, otherwise the chicken feet will appear dark and unsightly when they are cooked in the pot. Change the water during soaking until the color of the water is no longer bloody. The process takes about two hours.

6. Set up a pot, pour half a pot of water, add ginger, star anise, cinnamon and other spices, boil the water, add the chicken feet after the water is boiled, add a little white wine and salt, and continue to cook for about ten minutes until the chicken feet are cooked through .

7. Take the cooked chicken feet out and rinse them with cold boiled water continuously, or soak them in cold boiled water or ice water to cool.

8. Prepare a large bowl and a colander.

9. Remove the cooked chicken feet, drain the water, put it in a large bowl, sprinkle with salt and marinate for 20 minutes.

10. Finally, put the chicken feet into the prepared pickled pepper water bottle, and seal the bottle with plastic wrap. Put the bottle in a dark place and let it sit all day and night. You can take it out the next day and enjoy it~!

Tips:

1. Chicken feet can be cooked for longer, no problem within 20 minutes. Cooking longer will make the cartilage in the joints easier to chew.

2. The kimchi jar must be cleaned, oil-free, raw water and cold water do not mix up, although chicken feet contain a certain amount of fat, but after cooking and cleaning the chicken feet, you must try to wash off the oil, and you can add some to the jar in the past. Liquor is guaranteed not to deteriorate.

3. Make sure that the chopsticks are clean when taking food.