Ingredients
- 500g chicken feet
seasoning
- 10g Sichuan pepper
- 10g licorice
- 5g bay leaves
- 1 green onions
- 1 ginger
- 2 teaspoons salt
- 2 tablespoons chicken powder
- 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
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. |
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. |
5 Done 5 minutes | Add 2000 grams of water and seasoning bag to a pot. Bring to a boil. |
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. |
8 Done 5 minutes | Place chicken feet on a plate. Top with chopped pickled peppers. Pour over the brine soup. Serve. |
