Cucumber Pickled Chicken Feet

Name: Cucumber Pickled Chicken Feet
Total time: 45 min
Ingredients: 500g (about 1 lb) chicken feet; 2 medium, sliced into thick rounds cucumber; 4 tablespoons rice vinegar; 2 tablespoons light soy sauce; 2 teaspoons sugar; 1 teaspoon salt; 3 cloves, minced garlic; 1 inch, thinly sliced ginger; 1 tablespoon chili oil; 1 teaspoon sesame oil; optional, for numbness Sichuan peppercorns

A refreshing cold appetizer featuring tender chicken feet and crisp cucumber marinated in a tangy, slightly spicy brine. Perfect as a starter or party dish.

45 min

Medium

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Story

This classic Chinese bar snack combines silky chicken feet with cool cucumber in a zesty marinade. The chicken feet are briefly blanched to achieve a tender yet slightly chewy texture, then soaked in the flavorful brine until fully developed.

Ingredients

chicken feet 500g (about 1 lb)

cucumber 2 medium, sliced into thick rounds

rice vinegar 4 tablespoons

light soy sauce 2 tablespoons

sugar 2 teaspoons

salt 1 teaspoon

garlic 3 cloves, minced

ginger 1 inch, thinly sliced

chili oil 1 tablespoon

sesame oil 1 teaspoon

Sichuan peppercorns optional, for numbness

Instructions

Prepare the chicken feet

Trim the chicken feet by removing the hard nails and any excess skin. Rinse thoroughly under cold water and pat dry. The feet should be clean with no debris.

Blanch the ingredients

Bring a pot of water to a rolling boil. Add cucumber slices and cook for exactly 1 minute, then remove and drain. Add chicken feet to the same boiling water and cook for about 3 minutes until a fork easily pierces the thickest part. Do not overcook or they will become mushy.

Cool and rinse

Transfer the cooked chicken feet to a colander and rinse under cold running water for several minutes until completely cooled. This stops the cooking process and gives the skin a pleasant firmness. Let drain well.

Make the brine

In a large bowl, combine rice vinegar, soy sauce, sugar, and salt. Stir until the sugar and salt dissolve completely. Add minced garlic, ginger slices, chili oil, and sesame oil. Mix well to create a balanced, tangy marinade.

Marinate and serve

Add the cooled chicken feet and blanched cucumber to the brine. Toss gently to coat everything evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld. Stir occasionally. Serve cold as an appetizer, spooning extra marinade over the top.