How to cook Chicken Feet with Pickled Peppers

Chicken Feet with Pickled Peppers[Pào jiāo fèng zhuǎ] belongs to Sichuan cuisine snacks, which is a unique folk delicacy that originated in Chongqing. It is famous for its hot and sour refreshing taste, tough skin and meaty fragrance. Chicken Feet with Pickled Peppers are both elegant and popular among ordinary people. This delicacy has the effect of appetizing, producing body fluid and promoting blood circulation.
How to cook Chicken Feet with Pickled Peppers pinit View Gallery 12 photos

How to cook Chicken Feet with Pickled Peppers

Difficulty: Beginner Prep Time 20 min Cook Time 20 min Rest Time 20 min Total Time 1 hr Servings: 1 Calories: 250 kcal Best Season: Suitable throughout the year

Description

  Taste: hot and sour

  Main ingredients: chicken feet, chili

  Seasoning: ginger, rice vinegar

  Category: Sichuan cuisine, Sichuan snacks

  Dishes Features

  Crisp, fragrant and spicy, appetizing and relieving greasy, refreshing, and rich in nutrients.

  Chicken feet, another name in the catering industry. Chicken Feet with Pickled Peppers (Red Pickled Peppers, Wild Sansho Peppers, or Millet Peppers, with the best flavor of Sansho and Chicken Feet). It is made with selected broiler chicken feet. It originated in Chongqing’s unique folk delicacies and gradually became popular throughout. In the Sichuan area, Chongqing's local enterprise packaging chicken feet industrialized, holding the invention patent and spreading to the north and south, and it is well received by the people all over the country.

  Pickling tools

  Glass kimchi jar (Kimchi jar made of glass)

Ingredients preparation

The practice of Chicken Feet with Pickled Peppers

  1. Prepare the ingredients

  2. Cut off the nails of the chicken feet

  3. Chop into small pieces

  4. Soak the chopped chicken feet in water for half an hour, changing the water several times in between, so that the bloodstains can separate out.

  5. Add water, 1 tablespoon of salt, an appropriate amount of pepper, ginger slices, star anise, and cooking wine to a boil.

  6. Throw in the soaked chicken feet.

  7. After the pot is boiled, remove the froth from time to time.

  8. In about five minutes, the chopsticks can easily penetrate the chicken feet to turn off the heat.

  9. Take out the cooked chicken feet, keep a small flow of cold water, and brew continuously for more than 20 minutes.

  10. In the process of making chicken feet, pour Chinese pepper, pickled pepper, and salt into a basin, add a proper amount of boiling water to soak the spicy flavor, then pour in pickled pepper water and ginger slices. Add appropriate amount of white vinegar according to the amount of pickled pepper water

  11. Soak the brewed chicken feet in the pickled pepper water for about two or three hours to taste. (Stir a few times in the middle to evenly taste)

  12. Put the soaked chicken feet in the refrigerator and eat as soon as possible.

    How to cook Chicken Feet with Pickled Peppers
Nutrition Facts

Serving Size 1

Servings 1


Amount Per Serving
Calories 250
Calories from Fat 15.45
% Daily Value *
Total Carbohydrate 5.21g2%
Dietary Fiber 0.87g4%
Protein 22.85g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  1. When cooking the chicken, add a little more salt to achieve the purpose of tasting in advance.

  2. When the chicken feet are finally soaked, the amount of vinegar and salt should be determined according to the amount of pickled pepper water. You can taste the adjusted soup.

  3. The chicken feet do not need to be cooked too soft to maintain the taste and appearance.

  4. The cooked chicken feet are rinsed according to the situation. The longer the rinse time, the whiter the color. It can also be poured into ice water before rinsing.

  5. When choosing chicken feet, try to choose bright colors and no blood stains

Keywords: Sichuan cuisine,chinese cold dish

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