Homemade Spicy Vinegar Braised Chicken Feet Method

Today we will introduce you to the fragrant vinegar braised chicken claws.The key ingredient is vinegar. It involves soaking chicken feet in a solution made from soy sauce,

scented vinegar, and seasonings such as chili peppers,including five spice leaves, star anise, fennel seeds, Sichuan peppercorns, millet chili peppers, garlic cloves, ginger, and salt.It is seasoned with these ingredients to create a flavorful soaking liquid. After cooking the chicken feet until they are cooked through and cooled,they are placed in this liquid for 48 hours of soaking. The chicken feet are boiled twice and rinsed with cold water to remove the collagen,

ensuring that the meat is more chewy and firm, making it less likely to make the soaking liquid murky.

After a 48-hour soak in the fragrant vinegar, you will taste the Q-tender texture of the chicken feet along with their spiciness, sourness, and freshness,

making it impossible to stop eating. Are you a fan of braised chicken feet? Try making this delicious and addictive fragrant vinegar braised chicken feet yourself.

MATERIALS;15 chicken feet 500ml soy sauce, 400ml fragrant vinegar, 100ml rice vinegar, 50ml Shaoxing wine, 20g oyster sauce,100g white sugar, 3 pieces of star anise, 1 piece of fennel seed, 5g Sichuan peppercorns, 120g diced chili peppers, 60g peeled garlic cloves 10g ginger, 1 teaspoon salt The steps for making fragrant vinegar braised chicken feet 1. Wash the chicken feet and remove the toenails with kitchen scissors. 2. Rinse the chicken feet again after cutting off the toenails,

dry them completely.

3. Put an appropriate amount of water in a pot, add the washed chicken feet,

and 1 teaspoon of salt.

4. Cover and simmer over medium-low heat.

5. Boil the soup for 3 minutes, then use a slotted spoon to remove them.

6. Place the boiled chicken feet in a large bowl, rinse with cold running water until cooled.

7. Put some water back in the pot and add the cooled chicken feet.

8. Continue simmering over medium-low heat until they are fully cooked.

When a toothpick can easily pierce through the thickest part of the chicken foot,

the chicken feet are done.

9. Rinse the chicken feet with cold running water again, then rinse them in purified water and drain.

10. Wash the chili peppers, peel off the garlic cloves, and remove the ginger skin.

11. Cut off the stems of the chili peppers and roughly chop them into a food processor.

12. Peel and cut the garlic and ginger into pieces, add them to the processor to be minced together.

13. Prepare 3 pieces of star anise, 1 piece of fennel seed, 5g Sichuan peppercorns.

14. In a clean pot, add the ingredients from step 13.

15. Fry over low heat to release their fragrance.

16. Add 500ml soy sauce, 20g oyster sauce, sugar, chili peppers, garlic paste, and ginger paste.

17. Once the soup is boiling, turn off the heat, add 100ml rice vinegar and 400ml fragrant vinegar,

and 50ml Shaoxing wine, then cool it down.

18. Add the cooled chicken feet to the cooled marinade, ensuring they are fully submerged for two days to absorb the flavor.

TIP

1. Boiling the chicken feet twice and rinsing them with cold water helps tighten the collagen.