Pickled Chili Chicken Feet — A Must-Have Snack While Watching the Game

First, wash the chicken feet thoroughly, then use a knife to split the chicken feet in half to allow the flavors to soak in. Prepare the spices.

Put the chicken feet into the pot, add ginger, garlic cloves, Sichuan pepper, bay leaves, star anise, cinnamon, and salt.

Boil for about 13 minutes until the chicken feet are cooked, but not too soft.

Take out the chicken feet and rinse them under running tap water to cool them down. This can prevent the formation of meat jelly later, as it washes away all the gelatin, and then let them cool.

Prepare a glass or ceramic container and add pickled peppers and pickled pepper juice.

Those who like spicy food can chop the pickled chili finely, like I do. You can also add some purified water or cold boiled water, then pour in an appropriate amount of white vinegar, stir evenly, and add chicken essence and salt. Actually, the amount of vinegar completely depends on personal taste. I used a spoon to taste and then determined the proportion. This depends on your own judgment.

Throw the cooled chicken feet into the pickled chili water, cover it, and let it absorb the flavor on its own.