Cold Marinated Chicken Feet

Name: Cold Marinated Chicken Feet
Total time: 35 min
Ingredients: 1 lb (about 8-10 pairs) chicken feet; 1 small, finely diced green bell pepper; 1 small, finely diced red bell pepper; 2 slices, minced fresh ginger; 3, minced garlic cloves; 3 tablespoons rice vinegar; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1 teaspoon optional: chili oil

A refreshing Sichuan-style appetizer featuring tender chicken feet tossed in a zesty sauce with bell peppers. Perfect as a snack or party starter.

35 min

Medium

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Story

These chewy, flavorful chicken feet are a beloved cold dish in Chinese cuisine. The combination of tangy vinegar, aromatic sesame oil, and crisp bell peppers creates an irresistible appetizer that's best served chilled.

Ingredients

chicken feet 1 lb (about 8-10 pairs)

green bell pepper 1 small, finely diced

red bell pepper 1 small, finely diced

fresh ginger 2 slices, minced

garlic cloves 3, minced

rice vinegar 3 tablespoons

light soy sauce 2 tablespoons

dark soy sauce 1 teaspoon

sesame oil 1 tablespoon

salt 1/2 teaspoon

ground white pepper 1/4 teaspoon

optional: chili oil 1 teaspoon

Instructions

Prep the chicken feet

Trim the chicken feet by removing the claws and cut each foot in half through the joint for better sauce coverage. Rinse thoroughly under cold water.

Cook until tender

Bring a pot of water to boil. Add chicken feet and cook for 12-15 minutes until they turn creamy white and are just tender but still have a slight chew. Drain and rinse under cold water to cool completely. Pat dry with paper towels.

Make the sauce base

In a large mixing bowl, combine the diced green and red peppers, minced ginger, and garlic. Add rice vinegar, light soy sauce, dark soy sauce, sesame oil, salt, and white pepper. Stir well to blend all flavors.

Toss and marinate

Add the cooled chicken feet to the sauce. Wearing disposable gloves, toss everything together thoroughly for 2-3 minutes, making sure each piece is evenly coated. Cover and refrigerate for at least 30 minutes, or最好 overnight for deeper flavor. Toss once more before serving.