Pickle Chicken Legs

Name: Pickle Chicken Legs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Chicken feet; 5 Red chili; Some parsley; 3 pieces very light blue; 1 piece garlic; 1/2 lemon; 2g salt; 20g Double carbon white sugar; Some Pickled pepper water; 20ml Balsamic vinegar; 5ml Soy sauce; 10g ginger; 1 piece star anise; 2 tablets Tangerine peel

by sourcehe

5.0 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

The favorite way to eat chicken feet is pickled chicken feet. It's a dish and a snack. It's served with wine and dinner. My family often makes chicken feet with pickled peppers. It's simple and delicious. Even the bones are delicious, the hot and sour Q bombs are chewy, the more you bite, the more fragrant, the meat is firm, and the flavor is rich.
My family makes two large boxes every time we make pickled pepper chicken feet, and we can grab them in one day. Watching TV at home and gnawing chicken feet, traveling as a snack, bring a box, you can also eat and drink at the moment. I make chicken feet with pickled peppers. It's just cooked, then add all the ingredients and soak it for one night and you can eat it. Among the white sugar, I choose the double-carbon white sugar from Ganzhiyuan. The double-carbon sugar adopts a sulfur-free process, which is safer and safer. The carbonization method is used for secondary decolorization. It contains almost no sulfur particles and has a positive sweetness and is not easy to change color. This kind of sugar is basically used at home now, and the chicken feet soaked with it taste very pure and fragrant, not too sweet. Sweet and sour, very delicious. "

Pickle Chicken Legs

1. Prepare ingredients: chicken feet, red pepper, double carbon sugar, ginger, lemon, pickled pepper water, balsamic vinegar, soy sauce, coriander, garlic, white onion, salt, star anise, tangerine peel.

2. Thaw the chicken feet at room temperature, wash them, remove the nails, cut the larger chicken feet, and divide them into 3 pieces. This is more delicious, and the whole chicken feet will taste slower.

3. Boil water, put 2 slices of ginger and 1 piece of tangerine peel, then add the chicken feet to blanch, remove, add this step, the chicken feet will be very fragrant.

4. Change to a pot, pour an appropriate amount of authentic water, add ginger and star anise, and bring to a boil.

5. Pour the blanched chicken feet, boil again on high heat, and cook the chicken feet over medium to low heat. You can use chopsticks to hold the chicken feet. The skin will not break. Use the chopsticks to poke the chicken feet. The chicken feet are ready at this time.

6. Remove the chicken feet with a brush, place in cold water, and drain. Cold water, quickly cools down, can maintain the tenacity of the chicken feet, and the skin is Q elastic.

7. Waiting for the chicken feet to cool down, you can prepare supplementary ingredients. Wash the ginger and slice, wash and cut the pepper, save 2 pieces and don't cut them. Wash and slice the lemon, wash the garlic, green onion, and chives separately and prepare.

8. Put the chilled chicken feet into the fresh-keeping box, don't fill it too full, I divided it into two fresh-keeping boxes. Then put lemon slices, chili, ginger, garlic, green onion, chives, sugar, and salt on top of the chicken feet, then pour in pickled pepper water, balsamic vinegar, and light soy sauce. The liquid should be immersed in the chicken feet so that it tastes good and won't go bad.

9. Cover the lid and put it in the refrigerator to eat overnight.

Tips:
1. Cook the chicken feet after blanching, it will be fragrant and delicious and chewy.
2. White sugar, choose the double-carbon white sugar from Ganzhiyuan. The double-carbon sugar adopts a sulfur-free process and contains very little sulfur. The carbonization method is used for secondary decolorization, the sulfur-free particles are uniform, the sweetness is positive, and the color is not easy to change.
3. If you like to eat chili, you can add chili. If you like to eat sour, you can add some white vinegar.