Pickled Spicy Chicken Feet

Pickled Spicy Chicken Feet

　　Several large chicken feet. Ingredients: mountain chili peppers, Sichuan peppercorns. Seasonings: old jar pickled vegetable brine, ground pepper, monosodium glutamate, chicken bouillon (to taste)

[Cooking Process]

1. Select large chicken feet, clean them, then cut them in half lengthwise (whole feet are also fine), and boil them in a pot of boiling water for 10–15 minutes before removing and cooling.

2. Finely chop garlic and mountain chili peppers, set aside.

3. Pour boiling water into a wide-mouthed container, add the chopped garlic and mountain chili peppers, and let it cool.

4. Take about an equal amount of old jar pickled vegetable brine as the boiled water, pour it into the container with the cooled boiled water, and mix well.

5. Add Sichuan peppercorns, a small amount of ground pepper, whole mountain chili peppers, mountain chili pepper juice, a little monosodium glutamate, and chicken bouillon to the pickled vegetable brine.

6. Pour the cooked chicken feet into the cooled pickled brine and let them soak for 30 minutes. (They can be left soaking longer for even better flavor.)

7. Plate and serve.

[Notes]

Adding garlic and mountain chili peppers while the boiled water is still hot helps extract their aroma more effectively.