Chicken Feet
Appropriate amount
Pickled Peppers
Appropriate amount
Ginger
Appropriate amount
Scallion
Appropriate amount
Sichuan Peppercorns
Appropriate amount
Cassia Bark
Appropriate amount
Salt
Appropriate amount
White Vinegar
Appropriate amount
1. Cut fresh chicken feet in half and soak in clean water for 3 hours (this soaking step is primarily to remove blood impurities from the chicken feet, resulting in a clean and white appearance after pickling).
2. Prepare a clean glass jar and a batch of pickled peppers (I used only half; the amount should depend on the quantity of chicken feet).
3. Clean and drain the seasonings (Sichuan peppercorns, dried chili peppers, cinnamon, and ginger slices).
4. For a spicier flavor, I chopped the pickled peppers into small pieces (those who prefer less heat can soak them whole).
5. Add water to a pot, then place all seasonings (ginger, chili peppers, cinnamon, Sichuan peppercorns) and chicken feet into the pot to cook together.
6. During cooking, add a small amount of white sugar. Cook for 10 minutes, then turn off the heat and let it sit for 2 minutes before removing.
7. Rinse the cooked chicken feet under running water continuously for 5 minutes, then blanch in cooled boiled water. Drain and let them cool completely.
8. Place the chopped pickled peppers into the jar, add an appropriate amount of cooled boiled water, vinegar, salt, and a pinch of chicken bouillon to create the pickling liquid (adjust the flavor to your taste).
9. Add the cooled chicken feet into the jar, tighten the lid, and let them marinate for 2 days for the best flavor (mine was half-eaten after one day).
