Spicy Pickled Chicken Feet

Name: Spicy Pickled Chicken Feet
Total time: 45 min
Ingredients: 1 pound (about 450g) Chicken feet; 8-10 peppers, plus 1/2 cup brine Pickled jalapeño peppers; 3 slices Fresh ginger; 3 stalks, halved Green onions; 2 pieces Star anise; 1 small piece Cinnamon stick; 1 teaspoon Sichuan peppercorns; 1/4 cup Rice vinegar; 2 tablespoons Light soy sauce; 1 tablespoon Sugar; 1.5 teaspoons Salt; 4 cloves, smashed Garlic; 4 cups Water

Tender chicken feet steeped in a tongue-tingling brine of pickled chilies and aromatic spices. This cold appetizer delivers a numbing Sichuan-style heat that pairs perfectly with cold beer or as a crunchy snack.

45 min

Medium

0 favorites

Story

These chewy, collagen-rich chicken feet are a beloved bar snack throughout China. The key is achieving that perfect balance between the bright酸辣 (sour-spicy) brine and the tender flesh. Let them marinate for at least 24 hours for the best flavor development.

Ingredients

Chicken feet 1 pound (about 450g)

Pickled jalapeño peppers 8-10 peppers, plus 1/2 cup brine

Fresh ginger 3 slices

Green onions 3 stalks, halved

Star anise 2 pieces

Cinnamon stick 1 small piece

Sichuan peppercorns 1 teaspoon

Rice vinegar 1/4 cup

Light soy sauce 2 tablespoons

Sugar 1 tablespoon

Salt 1.5 teaspoons

Garlic 4 cloves, smashed

Water 4 cups

Instructions

Prep the chicken feet

Trim the talon claws from each foot using kitchen shears. Give the feet a thorough rinse under cold water, then pat completely dry. Make a small slit through the skin at the joint of each toe for better brine penetration.

Blanch the feet

Bring a pot of water to boil with ginger, green onions, star anise, cinnamon, and half the Sichuan peppercorns. Add the chicken feet and boil for 10-12 minutes until they turn whitish and nearly tender. Drain and rinse under cold water to stop cooking. Set aside to cool.

Make the brine

In a clean pot, combine the remaining Sichuan peppercorns, garlic, pickled jalapeño brine, rice vinegar, soy sauce, sugar, and salt. Add 2 cups water and bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat and let cool completely.

Marinate and serve

Transfer the cooled chicken feet to a glass jar or airtight container. Pour the brine over them, adding the pickled jalapeños and any extra garlic. Seal and refrigerate for at least 24 hours, preferably 48. The feet are best enjoyed cold, straight from the fridge, with the bracing brine spooned over top.