U Pickled Chicken Feet Recipe
With Szechuan chili peppers with special chili sauce
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.
Pickled Chicken Feet
Method
Preparation
- 1
Cleaning the Chicken Feet
Thoroughly clean the chicken feet under running water. Remove any nails and skin that may still be attached. Pat dry with a paper towel.
- 2
Blanching
In a large pot, bring 500ml of water to a boil. Add the cleaned chicken feet and blanch for about 5-7 minutes until they are slightly softened. Drain and rinse under cold water.
- 3
Marinating
In a bowl, mix the soy sauce, rice vinegar, sugar, salt, minced garlic, sliced ginger, and Szechuan chili peppers. Add the blanched chicken feet to this marinade and ensure they are fully submerged. Cover and refrigerate for at least 24 hours for the flavors to develop.
- 4
Preparing the Chili Sauce
In a small pan, heat the chili oil over medium heat. Add chopped green onions and sauté for 2 minutes. Remove from heat and let cool.
- 5
Serving
After marinating, remove the chicken feet from the refrigerator. Drizzle the prepared chili oil over the chicken feet before serving. Enjoy!
