How to Make Cool Summer Peppery Chicken Feet

　　Hot Pepper Fried Chicken Feet, a must-have snack for summer evenings,

and also a favorite appetizer for my whole family,

I make them many times during the summer every year,

on nights when watching TV while nibbling on chicken feet,

the spicy flavor is irresistible but hard to stop eating, just like that feeling,

as I write this, I'm already drooling.

　　Hot Pepper Fried Chicken Feet-- A Summer Essential

Ingredients: 1300 grams of chicken feet,, ginger slices, and garlic cloves in appropriate amounts.For the broth: 1500 ml of water, 1 bottle of Sichuan pepper, 20 grams of and garlic, 35 grams of salt, 100 grams of brewed white vinegar,

80 grams of sugar,3 grams of monosodium glutamate (MSG), a few star anise, and a little Sichuan pepper.The method for making hot pepper fried chicken feet I find the taste of this recipe quite good; those who like it spicy may not think it too spicy,so you can still adjust if you're satisfied with the first batch, for example, after soaking for one day, you can try it and see which flavor needs to be adjusted.You can add more ingredients in the broth according to your preference and mix them again before continuing to soak. Once you find a suitable taste, record the seasoning so that next time you don't have to measure,just adjust by adding and tasting until the flavor is right.，First, prepare the broth and store it in the refrigerator for later use. 1,,

　　2, take a large container and put the prepared slices of and garlic inside, along with one star anise and a small handful of Sichuan pepper.

3, I used this chili pepper, which isn't too spicy; if you like it spicy, you can add more. Alternatively, you could use wild mountain peppers or pre-packaged ones that are specifically made for hot pepper fried chicken feet. These can be found in supermarkets or spice markets.

4, pour the entire bottle of chili peppers and their broth into a bowl.

5, cut open the chili peppers with kitchen scissors; you can cut them into two pieces or make slits to release the flavor fully.

6, add water, salt, and MSG in the bowl. Mix well before refrigerating for later use.

Next, process the chicken feet:

1, wash the chicken feet thoroughly,

2, ask the seller to cut them into halves when purchasing.

3, prepare slices, ginger slices, and a few star anise and some Sichuan pepper.

4, put water in a pot, add these seasonings, and bring it to a boil with a tablespoon of cooking wine.

5, after the water comes to a boil, add the chicken feet,

6, cook for about 10 minutes.

7, transfer the cooked chicken feet into cold water and rinse several times until the water is clear.

8, trim the toenails of the chicken feet with a small knife or scissors. This helps the flavor penetrate better during soaking.

(You can trim the nails before cooking if you forget.)9, wash the prepared chicken feet once more in clean water and then drain them into the refrigerated broth. 10, cover tightly and refrigerate to soak overnight. They can be eaten after one night but are generally better after two or three days of soaking! Additionally, if you don't want to discard the chicken feet soup,

it can be kept in a sealed container for later use as stock.

It can be used for making vegetable soups, rice noodles, meat fillings, and more.

My chicken feet have soaked for two days now; I can start eating them!

Chicken Feet

The nutritional value of chicken feet is also known as "chicken paws" or "flying ducks' feet."

They are rich in skin, tendons, and collagen.

Often used to make soups, they are also suitable for braising and marinating.

Examples include braised chicken feet and seasoned chicken feet.

Those with thick flesh can be cooked and then separated from the bones to mix into dishes like Sichuan pepper chicken feet or split bone wings. These are all crunchy and delicious. In a gourmet's recipe, "chicken paws" is not called chicken paws; it's referred to as "flying ducks' feet." In the south, this dish can be considered a high-end delicacy.

8, rinse the washed chicken feet clean and clip the toenails, make a cut on the palm of the chicken foot to allow better flavor absorption during soaking.(The step of clipping the toenails can be done before cooking; I forgot to do it, so I clipped them after cooking.)

9, after final washing with pure water, drain the processed chicken feet and place them in the chilled broth.

10, cover tightly and refrigerate. While you can eat them after one night, generally, soaking for 2 to 3 days results in better flavor.11, so how long to soak is up to your preference.

12, the chicken stock leftover from cooking the chicken feet can be saved if not discarded,

after settling, strain it into a sealed container and store in the refrigerator. This can be used for making stock or

vegetable soup.14, you can also use it to make rice noodle soup orrice vermicelli, and it's suitable for mixing with meat fillings as well.

15, my chicken feet have been soaking for two days now; I can start eating them!

　　Chicken feet are rich in nutrition and are also known as "chicken paws", "quails' feet", or "quail's claws".

They are often used to make soups, suitable for braising or marinating. Common uses include braised chicken feet and marinated chicken feet. Those with thicker texture can be boiled until cooked and then de-boned for mixing, such as: spicy chicken paws, shredded chicken claws, all of which are crisp and tasty. In the hands of gourmet chefs, chicken feet are not called "chicken feet", but referred to as "quails' feet". In the south, quails' feet is a high-class dish. The thick and fleshy ones can be cooked, then deboned and mixed for eating, such as: pepper-marinated chicken claws or (deboned chicken wings), both of which are crisp and tender.In the recipe book of gourmet cooks, the chicken claws are not called chicken claws but named phoenix claws; in the south, phoenix claws can be a high-class famous dish.