Chicken Feet Pickle with Hot Chili Pepper (泡椒凤爪)

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泡椒凤爪 (Pao Jiao Fen Zhua)




I started experimenting this traditional chicken feet pickle recipe a few times, and I become so addicted. It is such a great side dish or even as snack! I love the crunchy texture.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 2 lb. chicken feet
  • A dozen hot red chili pepper
  • 500 grams cold water (cooled down from boiled water)
  • 35 grams salt
  • 35 grams white vinegar
  • A few drops of white whine
  • A few slices of ginger and 1 green onion
  • A few cloves of fresh garlic
Preparation Time: 5 minutes
Cooking Time:  60 minutes
Servings: 4

Cooking Steps

1. Rinse clean 2 lb. chicken feet (available in most Chinese grocery stores), add to a cooking pot, add water to submerge all the feet, add a few slices of ginger, 1 coarse chopped green onion, a few drops of white wine, boil, then cover and simmer for 1 hour or until the feet have the desired texture.

Tip: Simmer for less time, such as 45 minutes will give the feet more crunchy texture. I also tried to boil for 20-30 minutes, however, the texture is too tough to bite on.

2. While the feet are being simmered, prepare the the pickle sauce in a large bowl and mix evenly:
  •   500 grams water
  •   35 grams salt
  •   35 gram vinegar
  •   A few slices of ginger and garlic
  •   A dozen red chili pepper

Optional:
  •   1/4 cup white wine

Tip: 35 grams salt is 7%, it might be a little salty, you can reduce it to 6% or 5% depending on your own taste.

3. Once the feet are ready, take them out and place inside the pickle sauce, cover the  bowl, place in the fridge overnight for best flavor.


 

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