Chicken Feet With Sour Pickle Chili Recipe
Make Chicken Feet With Sour Pickle Chili Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Feet and Marinade
Sour Pickle Chili Sauce
Finishing and Service
Method
Chicken Feet and Marinade
- 1
Clean and trim
Rinse chicken feet under cold running water. Trim the nails with kitchen shears and discard toenail pieces. Peel any yellow outer skin if present. Pat feet dry with paper towels.
- 2
Blanch and poach
In a large stockpot, bring 4 qts water to a boil with 2 tbs kosher salt, sliced ginger, smashed garlic and bay leaves. Add the prepared chicken feet and blanch at a lively simmer for 5 minutes to remove impurities. Drain and rinse feet under warm water.
- 3
Simmer until tender
Return chicken feet to the pot with fresh water to cover (about 3–4 qts). Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook for 45–60 minutes until the skin and connective tissue are tender but the feet remain intact. Skim any foam occasionally. Test one foot for tenderness: it should be gelatinous and easy to bite.
- 4
Cool and dry
Remove feet from the poaching liquid and drain in a colander. Spread on a tray and allow to cool to room temperature, then refrigerate uncovered for 30–45 minutes or pat dry. Cooling firms the texture and helps the sauce adhere.
Sour Pickle Chili Sauce
- 5
Prepare aromatics and pickles
While the feet simmer, finely chop the sour pickles and reserve 3 tbs of brine. Thinly slice the Thai chiles and mince garlic and ginger. Slice scallions into thin rounds, keeping whites and greens separate if preferred for garnish.
- 6
- 7
Build the sauce
Add the chopped sour pickles and sliced chiles to the pan and stir for 1–2 minutes to warm and marry flavors. Pour in the 3 tbs pickle brine, 2 tbs light soy sauce, 1 tbs rice vinegar and 1 tsp brown sugar. Stir and simmer gently for 2–3 minutes; taste and adjust seasoning. If you want more sourness, add up to 1 tbs more brine or vinegar. If it’s too sharp, add a pinch more brown sugar.
- 8
Finish sauce
Stir in 1 tsp sesame oil and 1 tsp dried red chili flakes. Remove from heat and fold in half of the sliced scallions. Keep warm or let cool slightly before tossing with feet.
Finishing and Service
- 9
Combine feet and sauce
Place the cooled chicken feet in a large mixing bowl or shallow hotel pan. Pour the warm sour pickle chili sauce over the feet, tossing gently with tongs to coat all surfaces. Allow to marinate at room temperature for 15–20 minutes so flavors penetrate. For catering service, you can refrigerate and serve chilled or reheat gently before serving.
- 10
Plate and garnish
Arrange chicken feet on a serving platter. Scatter remaining sliced scallions, cilantro leaves, and 2 tsp toasted sesame seeds over the top. Serve with lime wedges on the side for guests to squeeze over the feet.
- 11
Make-ahead and holding
These chicken feet keep well: store covered in the refrigerator up to 48 hours. If reheating for service, warm gently in a 300°F (150°C) oven for 8–12 minutes, or steam briefly to avoid drying out. Add fresh garnishes just before service.