Ingredients
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500g chicken feet
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seasoning
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10g Sichuan pepper
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10g licorice
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5g bay leaves
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1 green onions
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1 ginger
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2 teaspoons salt
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2 tablespoons chicken powder
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6 pickled peppers
Directions
Tips
1. If not consume chicken feet instantly, you can store both chicken feet and brine soup in the fridge. But make sure consume within 2 days.
2. Cook chicken feet longer make it soft and easy to eat. If necessary, you can use a pressure cooker to save time.
3. Since chicken feet has no taste, add more spicy chilies, chicken powder, and salt if you like the strong taste.
Steps
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1
Done
5 minutes
|
Remove the root of green onions and cut into strips. Peel ginger skin, wash and clean. Then smash the ginger. |
|
2
Done
5 minutes
|
Add green onion strips, ginger, Sichuan pepper, licorice, bay leaves into a seasoning bag. (You can use gauze to wrap all these ingredients) |
|
3
Done
5 minutes
|
Wash chicken feet and blanch into boiling water until cooked. Remove and rinse with cold water. Cut off tips and remove the tough skin. |
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4
Done
20 minutes
|
Add chicken feet to cold water and bring to a boil over high heat. Boil for about 20 minutes. Then rinse with cold water. |
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5
Done
5 minutes
|
Add 2000 grams of water and seasoning bag to a pot. Bring to a boil. |
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6
Done
45 minutes
|
Add salt, chicken powder. Cook for 45 minutes on low heat to make brine soup. |
|
7
Done
5 minutes
|
Remove the seasoning bag. Filter the brine soup and move the brine to a clean container. Let the brine soup to cool. |
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8
Done
5 minutes
|
Place chicken feet on a plate. Top with chopped pickled peppers. Pour over the brine soup. Serve. |
