1. Wash and drain the chicken feet with nails removed, cut ginger into fine strips, rice vinegar, sweet chili sauce, and ice water for later use.
2. I bought frozen chicken feet, so I boiled it once and blanched it slightly to get rid of the smell of snow, and rinse off the foam with clean water.
3. Boil another pot of water. When the water boils, throw in the chicken feet. Cover the lid and cook for 4 minutes. Turn off the heat and let the chicken feet simmer in the pot with the lid for 15 minutes.
4. After 15 minutes, pick up the chicken feet and rinse with clean water, then put it in lemon ice water and soak for 20 minutes.
5. After soaking for 20 minutes, remove the chicken feet to control the water and drain the water.
6. Place the drained chicken feet on a plate, and mix with one tablespoon of sweet chili sauce, three spoons of rice vinegar and ginger.
7. Put the mixed chicken feet in a fresh-keeping box or wrap the plate with plastic wrap, and put it in the refrigerator (without chilling) for a few hours, or eat it the next day.
8. Finished, mine was made yesterday and eaten today. During the refrigeration process, take it out, stir it, and put it back in refrigeration.
9. Sweet and sour~
Tips:Thai chutney is good and has a moderate taste, making it easy to make sweet and sour foods.
The amount depends on the ingredients to add, but you can try the taste yourself. If it is not sour, add more rice vinegar.
I have tried to pick the bones, but I have no skill.
