Crystal Chicken Feet

Name: Crystal Chicken Feet
Prep time: 13 h
Cook time: 1 h
Total time: 14 h
Ingredients: to taste Chicken feet (chicken claws); to taste Hydrogen peroxide (for soaking/marinating); 5000 g Water (white brine ingredients); 50 g Cinnamon bark (white brine ingredients); 50 g Sand ginger (white brine ingredients); 50 g Licorice root (white brine ingredients); 50 g Bay leaves (white brine ingredients); 30 g Star anise (white brine ingredients); 30 g Sichuan peppercorns (white brine ingredients); 150 g Fine salt (white brine ingredients); 100 g MSG (white brine ingredients); 100 g Chicken essence (white brine ingredients)

Crystal chicken feet: a cold appetizer where hydrogen peroxide bleaching treatment gives the chicken feet a snow-white color, puffy and crisp texture.

14 hours

Easy

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Ingredients

Chicken feet (chicken claws) to taste

Hydrogen peroxide (for soaking/marinating) to taste

Water (white brine ingredients) 5000 g

Cinnamon bark (white brine ingredients) 50 g

Sand ginger (white brine ingredients) 50 g

Licorice root (white brine ingredients) 50 g

Bay leaves (white brine ingredients) 50 g

Star anise (white brine ingredients) 30 g

Sichuan peppercorns (white brine ingredients) 30 g

Fine salt (white brine ingredients) 150 g

MSG (white brine ingredients) 100 g

Chicken essence (white brine ingredients) 100 g

Instructions

Brine Preparation

Bring the water to a boil, wait until the water temperature has cooled down, then add the spices, herbs, fine salt, MSG, and chicken essence. Let it cool completely, then refrigerate it for later use. (Because "Crystal Chicken Feet" emphasizes a pure white appearance, and the pigments contained in the spices and herbs will leach out significantly when heated, warm water should be used for mixing to reduce pigment leaching.)

Blanching and Soaking

Place the chicken feet into 5 times their volume of boiling water, and when a small number of chicken feet begin to float to the surface, turn off the heat, cover with a lid, and let them sit for about 5 to 10 minutes. Remove them and rinse with clean water to wash away the oil and gelatinous residue. Cover them again with clean water, add an appropriate amount of hydrogen peroxide, and soak for 12 hours to make the chicken feet white and plump. Rinse off the hydrogen peroxide thoroughly with clean water, trim off the claws, and cut them open for later use.

Brine Soaking

After thoroughly rinsing the chicken feet, remove them, drain off the water, and place them into the completely cooled "white brine" to soak until well-flavored. The dish is then ready to serve.