Tangy Pickled Chicken Feet - Your Recipe Guide

Craving a unique, flavorful snack that packs a punch? Look no further than pickled chicken feet! This dish, a beloved staple in many Asian cuisines, offers an incredible blend of tangy, spicy, and savory notes, with a delightfully chewy yet tender texture. Forget what you think you know about chicken feet – when prepared correctly, they transform into an addictive treat perfect for appetizers, a side dish, or even a late-night indulgence.
Our definitive guide isn't just another recipe; it's your complete journey to mastering pickled chicken feet. We'll walk you through everything from essential cleaning and preparation tips (critical for food safety and the best texture!) to the perfect pickling brine, storage advice, and even where to buy chicken feet or buy chicken paws if they're new to your grocery list. Whether you're a seasoned home cook looking for new chinese cooking chicken recipe ideas or a beginner eager to explore chicken recipes asian cuisine, this article is designed to make your experience seamless and delicious. Get ready to impress your taste buds and perhaps even your dinner guests with this truly authentic and comprehensive chinese recipes with chicken creation!

Ingredients

• For the Chicken Feet:
• 2 lbs (approx. 18-20 pieces) chicken feet, fresh or thawed
• 4 cups water (for blanching)
• 2 tablespoons white vinegar (for blanching, optional)
• 1 tablespoon salt (for cleaning)
• For the Pickling Brine:
• 4 cups water
• 1 cup rice vinegar (or white vinegar for a sharper taste)
• ½ cup soy sauce
• ¼ cup sugar
• 2 tablespoons salt
• 1 tablespoon Sichuan peppercorns
• 8-10 dried red chilies (adjust to spice preference)
• 6 cloves garlic, thinly sliced
• 1-inch piece ginger, thinly sliced
• 2 star anise pods
• 2 bay leaves
• Optional: 1 stalk celery, cut into 1-inch pieces; 1 small carrot, sliced; 1 small red onion, thinly sliced

Directions

1. Clean the Chicken Feet Thoroughly:
   1. Rinse chicken feet under cold running water.
   2. Using kitchen shears or a sharp knife, trim off the very tips of the claws.
   3. In a large bowl, rub the chicken feet with 1 tablespoon of salt, scrubbing well to remove any impurities. Rinse thoroughly until the water runs clear.
   4. (Optional but recommended for extra cleanliness) If desired, soak the cleaned feet in a bowl of water with 2 tablespoons of white vinegar for 15 minutes, then rinse again.
2. Blanch and Cook the Chicken Feet:
   1. Bring 4 cups of water to a rolling boil in a large pot. Add the cleaned chicken feet.
   2. Blanch for 2-3 minutes; this helps remove any remaining impurities and firms up the skin. Drain the chicken feet and rinse them under cold water to stop the cooking process and wash away any scum.
   3. Return the chicken feet to the clean pot, cover with fresh water, and bring to a boil. Reduce heat to a simmer, cover, and cook for 30-40 minutes, or until the chicken feet are tender but still retain their shape and some chewiness. They should not be falling apart.
   4. Drain the cooked chicken feet and immediately transfer them to an ice bath (a bowl of ice water) for 10-15 minutes. This stops the cooking, helps them retain a crispier texture, and prevents them from becoming mushy. Drain well and set aside.
3. Prepare the Pickling Brine:
   1. In a medium saucepan, combine 4 cups water, 1 cup rice vinegar, ½ cup soy sauce, ¼ cup sugar, 2 tablespoons salt, Sichuan peppercorns, dried red chilies, garlic, ginger, star anise, and bay leaves.
   2. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
   3. Reduce heat and simmer for 5-7 minutes to allow the flavors to meld.
   4. Remove from heat and let the brine cool completely to room temperature. This is crucial; adding hot brine to the chicken feet can make them soft and mushy.
4. Combine and Pickle:
   1. Once the brine is completely cool, place the cooled chicken feet into a clean, airtight glass jar or container.
   2. If using, add the optional celery, carrot, and red onion slices to the jar with the chicken feet.
   3. Pour the cooled pickling brine over the chicken feet, ensuring they are fully submerged.
   4. Seal the jar or container tightly and refrigerate for at least 24 hours, preferably 48 hours, before serving. The longer they pickle, the more intense the flavors will become.
5. Serve:Serve chilled straight from the refrigerator. Enjoy as a snack, appetizer, or a unique side dish!