Pickled Chicken Feet

泡椒凤爪

Pickled Chicken Feet — SichuanChongqing home cooking.

Ingredients

• chicken feet
• pickled red chilies (in brine)
• rice vinegar
• Chinese black vinegar
• garlic
• ginger
• white pepper

Instructions

1. Trim nails and calluses from chicken feet. Rinse thoroughly. Place in large bowl, cover with cold water + 2 tbsp rice vinegar. Soak 30 minutes. (Water remains clear, no foam or cloudiness.)
2. Drain and rinse. Place feet in pot, cover with fresh cold water. Add 1 tbsp ginger and 1 clove garlic. Bring to boil, then simmer 25 minutes until tender but still springy. (Skin blanches and wrinkles slightly; joints bend easily.)
3. Drain and immediately plunge into ice water for 15 minutes. Pat completely dry with paper towels. (Skin tightens and develops fine dimples.)
4. In a clean glass jar, combine pickled chilies (with brine), remaining rice vinegar, Chinese black vinegar, remaining ginger, garlic, and white pepper. Stir well. (Brine becomes cloudy-pink with suspended chili flecks.)
5. Pack chicken feet into jar, ensuring fully submerged. Seal and refrigerate minimum 24 hours (best after 48–72 hours). Serve chilled. (Feet turn translucent-pink at tips; brine deepens to rosy amber.)