Homemade Pickled Chili Chicken Feet Method

　　Sichuan Chili Claw A unique Han ethnic delicacy originating in Chongqing Snack, belonging to the category of Chongqing snacks. Known for its sour, spicy and refreshing taste, and tender meat. Sichuan Chili Claw can be enjoyed in a formal setting, and is also popular with ordinary people. This dish has the effects of appetizing and moistening the throat, promoting blood circulation. The preparation process is relatively elaborate, so that the spicy flavor of the Sichuan chili can penetrate into the claw. Authentic Sichuan Chili Claw is plump and white, with tender and fragrant meat when chewed, and has strong aroma-enhancing properties.

　　A home-style recipe for Sichuan Chili Claw

Marinating tool: large glass bowl or other large container

Ingredients: good quality Chicken claws one pound,lemon half,onion half,celery three stems, wild Sichuan pepper (i.e.Sichuan peppercorns two bottles, fresh star anise, cinnamon,cloves,black pepper, garlic, old ginger, other vegetables (such as carrots,.bamboo shoots) can be used 1. Slice the lemon and onion, break the celery stems with a knife

2. Mash the old ginger and garlic, wash and dry the Sichuan peppercorns, cloves, cinnamon, and cloves, chop the wild Sichuan pepper, put it in the container;

3. Wash the chicken claws, boil in water to cook (different local flavors, the way of cooking chicken claws in Mianyang is to cook the chicken claws until soft, remove the bones, and must not cook too long to make the meat too mushy), after cooking, take out, rinse with water to remove foam, cut into twos or more

4. Marinate the chicken claws in the prepared marinade, and let it marinate for 1-2 days

5. Remove the chicken claws from the marinade, and cook in a pot. Add water, Sichuan peppercorns, star anise, cinnamon, cloves, ginger, garlic, and black pepper. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes.

6. Remove the chicken claws from the pot, and serve with your favorite dipping sauce.Tips: 1. You can adjust the amount of Sichuan peppercorns and chili according to your preference.

2. If you prefer a milder flavor, you can use less Sichuan peppercorns and chili.

3. The chicken claws can be cooked in different ways, such as stir-fried, steamed, or braised.

Homemade Sichuan Pepper Chicken Feet Recipe

The difference between this method and the first is that this method does not use old pot brine, but uses salt water to ferment directly. Steps 1-3 are basically the same as method 1.

Marinade tools: Glass Sichuan pepper pot (Sichuan pepper pot made of glass)

Ingredients: One pound of good quality chicken feet, old pot brine, half a lemon, half an onion, Three stalks of celery, two bottles of Sichuan peppercorns (or chili peppers), fresh Sichuan peppercorns, cinnamon, star anise, black pepper, garlic, old ginger (the best is ginger made with Sichuan pepper pot), other vegetables (carrots, crisp vegetables such as

1. Cut the lemon into slices, cut the onion into slices, break the celery stem with a knife

2. Break the old ginger and garlic, wash and dry the Sichuan peppercorns, chili peppers, cinnamon, star anise, put them in the glass pot;

3. Wash the chicken feet, boil in water to partially cook (the flavor varies depending on the region, the method in Zhangye is to cook the chicken feet until soft, remove the bones, and it is not allowed to cook for too long to make them too soft and rotten), after cooking, remove and wash with clean water, cut into two or three pieces, and dry;

4. Place the dried chicken feet in the pot, cover them with the sliced lemon, onion, and celery, then add salt and MSG， ，

Currently, there are many packaged Sichuan pepper chicken foot snack brands all over China, and the brands are not the same. Local Chongqing enterprises have invented patents. It is recommended to choose brands with national health permits, so as not to use harmful chicken feet that have been bleached with harmful chemicals. Consumers should not choose unsafe brands for food. When it comes to flavor, the best ones are those made by local stores, which are unique and fresh, and true chicken feet are usually slightly yellowish.

　　Third homemade Sichuan pepper chicken foot recipe

Wash and cut in half. First, blanch in boiling water to remove the fishy smell. Change the water, add scallion, ginger, yellow wine, Sichuan peppercorns, star anise and appropriate salt, and put it on fire Cook for 15-20 minutes over medium heat. If you like crispy, cook for 15 minutes, if you like softer texture, cook for 20 minutes.

Prepare a large container with a lid, pour all the liquid from the Sichuan peppercorn jar into it, just a little, put in some Sichuan pepper, the more you like spicy, put in about 1/5. Add drinking water to half of the container, add white vinegar，white sugar, salt and rice wine for seasoning. The flavor should be full, control the sour and sweet according to personal preference, but it should be enough salt, otherwise it will not taste good. Add some Sichuan peppercorns and star anise, several thick ginger slices, to remove the fishy smell.

After cooking, put it in cold water to cool, you can wash it several times to remove oil. Then put it in the Sichuan pepper water, so that it can be fully immersed. Close the lid, put it in the refrigerator. After fermenting for two days, you can take it out and pick out the Sichuan peppers!

　　Fourth homemade Sichuan pepper chicken foot recipe

1. Wash and cut in half, cook in boiling water for 10-15 minutes, then remove and cool;

2. Chop garlic and chili, prepare;

3. Pour boiling water into a wide-mouth container, pour in chopped garlic and chili, cool;

4. Take old pot brine (about the same amount as boiling water), pour into the boiling water container, mix with cold boiling water;

5. Add Sichuan peppercorns, black pepper into the brine, the whole chili, chili water and MSG, salt;

6. Pour in the Sichuan pepper brine, marinate for 30 minutes (generally, the longer the marinating, the better the taste);

7. Serve.

Process tips

If there is no Sichuan pepper brine, use a bottle of wild Sichuan peppercorns (the quality must be good), chop the wild Sichuan peppercorns into fine pieces, put them in a bowl, add wild Sichuan peppercorns, salt, MSG and cool water to make Sichuan pepper brine.

　　Fifth homemade Sichuan pepper chicken foot recipe

Main ingredients: 500g chicken feet

Auxiliary ingredients: Sichuan pepper, water, ginger, star anise, cinnamon

Seasonings: soy sauce, Sichuan peppercorns, saltMethod

1. Wash the chicken feet, cut off the chicken feet nails, and cut into small pieces, so that it is easier to absorb the marinade.

2. Put the chicken feet in the pot, add appropriate amount of water, add ginger, soy sauce, and Sichuan peppercorns to cook.

After cooking, remove and wash, then dry.

3. In another pot, add water, put in chicken feet, then add Sichuan peppercorns, star anise, cinnamon.

4. Add salt, bring to a boil over high heat.Cook for 8 minutes, when the chicken feet can be easily pierced with a fork, turn off the heat. Remove the chicken feet, rinse with cold water, and dry.

　　Prepare a glass container, put in a layer of Sichuan pepper.

Put the chicken feet in.

Put in another layer of Sichuan pepper.

Pour in the Sichuan pepper water, cover the lid, marinate for one day or more.Tips: 1. The chicken feet must be rinsed with cold water, which can make them more crisp. Adding vinegar and sugar can also make them crisp.

2. If you like spicy, you can cut the wild Sichuan peppercorns into grains, or first pour a small amount of boiling water into a bowl, add Sichuan peppercorns and wild Sichuan peppercorns, and let them cool, then add them.

3. It is best to marinate for one day or more, and turn it over every few hours to ensure uniform marinating.

4. If you like spicy, you can also put the Sichuan pepper in.

5. When cooking chicken feet, add a little salt in advance to make it taste better.

6. Do not cook the chicken feet too soft, so that it has a good taste and appearance.

7. When buying chicken feet, try to choose those with bright color and no blood stains. Prepare the spices;

2. Add star anise to the pot, along with ginger, garlic, star anise, bay leaves, cinnamon, cloves, and salt;

3. Cook for about 13 minutes until the star anise is cooked, but be careful not to overcook it;

4. Remove the star anise and rinse it under running water. This will help to remove the sticky residue and oils, and then let it cool;

5. Prepare a glass or ceramic container, add the dried chilies and dried chili sauce (if you like spicy food, you can chop the dried chilies), and add some clean water or cold boiled water, then pour in an appropriate amount of white vinegar, stir well, and add seasoning and salt;

6. Put the cooled dried chilies into the dried chili sauce, cover it, and refrigerate it to let it marinate;

7. The flavor is best after marinating for 2 days. Stir it occasionally to ensure even distribution of the flavor;

Cooking tips:

1. If the dried chilies you bought have enough dried chili sauce, you don't need to add white vinegar for seasoning.

2. Do not overcook the star anise, otherwise it will lose the crunchy texture after being marinated.

Kitchen tips:

Tips for selecting white vinegar:

When selecting white vinegar, pay attention to the ingredients list. There are two types of white vinegar on the market, one is made with food vinegar acid, and the other is made with pure grain fermentation. It is better to choose white vinegar made with pure grain fermentation.

　　Seven homemade recipes for chili claw

Ingredients:

One (about 500g) dried chilies, wild chilies, ginger, garlic, star anise, white vinegar, rice wine, salt, MSG, sugar, chili.

Method:

1. Wash the dried chilies, remove the root of the dried chilies, and cut them in half. Boil water in a pot, add the dried chilies, and add salt, ginger slices, and rice wine to remove the smell. After boiling, cook for 7 minutes and then take off the heat (do not overcook).

2. After taking off the heat, rinse it with cold water, and then drain it. Rinsing with cold water helps to make the dried chilies more crunchy.

3. First, pour a small amount of cold water into a basin, add star anise, wild chilies (and dried chili sauce), ginger slices, garlic cloves, salt (more), MSG (a little), and white vinegar (the same amount as the cold water), and then add sugar (preferably rock sugar, rock sugar helps to make the dried chilies more crunchy). If you don't have rock sugar, you can use white sugar instead. You can also add chili if you like spicy food. Adjust according to your preference. If you like spicy food, add more wild chilies. If you like sour, add more vinegar.

4. Then, pour the drained dried chilies into the prepared marinade, cover them, and put them in the refrigerator for at least one day. Stir them once every few hours to ensure even marination.

Tips:

1. Dried chilies must be rinsed with cold water, which helps to make them crunchy. Vinegar and sugar also help to make them crunchy.

2. If you like spicy food, you can cut the wild chilies into pieces, or first pour a small amount of cold water into a basin, add star anise and wild chilies, and let it cool, then add them.

3. It is best to marinate for at least one day, and stir it once every few hours to ensure even marination.

　　Eight homemade recipes for chili claw

Ingredients:

Main ingredients: chicken claws

Auxiliary ingredients: dried chilies Red bell peppers Water, ginger, star anise, bay leaves, fragrance leaves

Seasoning: rice wine, star anise, salt

Method

1. Wash the chicken claws, remove the chicken claw nails, and cut them into small pieces for easier marination.

2. Put the chicken claws in a pot, add appropriate amount of water, and add ginger and rice wine to blanch the chicken claws and then drain.

3. Start cooking again, add the chicken claws, then add star anise, bay leaves, and fragrance leaves.

4. Add salt, and bring to a boil over high heat, then reduce the heat to medium.

5. Cook for about 8 minutes, or when the chicken claws can be easily pierced with a fork, turn off the heat.

6. Remove the chicken claws, rinse them with cold water, and then dry them completely.

7. Prepare a glass container, add a layer of dried chilies.

8. Then add the rinsed chicken claws.

9. Then add another layer of dried chilies. Pour in the dried chili sauce, cover it, and let it marinate in the refrigerator for one day or longer.[1]

Tips

1. After cooking the chicken claws, rinse them with running water. This will remove the sticky residue and oil on the surface, which will prevent the meat from becoming sticky. The longer you rinse, the whiter the color.

2. If the dried chili sauce you bought is not enough, you can add an equal amount of pure water and 2 tablespoons of rice vinegar.

3. If you have enough time, you can marinate for 3 days, which will make it more spicy and flavorful. Stir it occasionally to ensure even distribution of the flavor.

4. If you like spicy food, you can also chop the dried chilies and use them to marinate.

5. When cooking chicken claws, you can add more salt to make it flavorful in advance.

6. Do not cook the chicken claws too soft, to maintain the texture and appearance.

7. When buying chicken claws, try to choose those with bright color and no blood stains.