pickled chili pepperschicken clawsOriginating from the Chengdu region, it is known for its spicy and numbing flavor with tender skin and fragrant meat. Authentic pickled chili chicken claws are plump and white, exuding fragrance when chewed, making them very refreshing to eat. The preparation of pickled chili chicken claws is actually quite simple; you can make a large jar of them as snacks anytime. I have gathered a comprehensive guide on how to make pickled chili chicken claws. Come and learn how to make them!

Boil chicken claws with spicy peppers.:;

ingredientsPrepare

Chicken claws 230 grams, chili peppers 15 grams, soakedXiaomipepper 50 grams, pickled pepper water 300 millilitersJiang_slices, scallions as needed, cooking wine 3 ml._

Steps

1. Boil a pot of water and add scallion knots, ginger slices, cooking wine, and chicken claws, mixing them well.

Boil on medium heat for 10 minutes, then remove and separate the chicken claws. Chop off the claw tips.

3. Add the spicy pickling water with pickled Sichuan peppers, chili peppers, and chicken feet, ensuring complete soaking.

4. Cover with a layer of plastic wrap and let sit for about 1 day to allow it to absorb the flavors.

5. Remove the plastic wrap, place on a plate, and top with Sichuan peppers and pickled red peppers.

How to make Hunan-style pickled chili chicken claws

Ingredients preparation

Chicken claws 500 grams, chili peppers 3 pieces, soakpepper chili10 grams, garlic 15 cloves,celeryDuàn, Huradishlines,onionSilk each appropriate amountKuài jiāo5 grams,pepper powder2 grams, old ginger 1 piece, cooking wine and old fermented pickled mustard greens each as needed.

Steps

1. Clean the chicken claws thoroughly, cut them open down the middle, and set aside.

2. Boil the chicken claws in boiling water for 10 to 15 minutes. Remove and cool. Drain the excess water.

3. Pour hot water into a large bowl and let it cool.

4. Cut the old ginger and garlic into slices, place them in a bowl of cool boiled water, then add pickled peppers and Sichuan peppercorns.

5. Pour an equal amount of old jar pickled vegetable water into the bowl with boiling water. Add cooking wine and pepper powder, then mix well.

6. Pour the cooked chicken feet into the brine and soak for 30 minutes. Add celery segments.carrotstrips, onion strips.

7. Mix the softened chicken claws with the vegetable strips and serve in a dish.

Make pickled chili chicken claws as follows:

Food preparation

Chicken claws 500 grams, marinade: 3 grams of licorice, 2 star anise, 5 grams of sand ginger, 4 cloves of garlic, 4 dried red onionswhat5 grams,sea cucumberChop 5 grams.

Seasoning A: 50 grams of salt, 100 grams of rock sugarmonosodium glutamate30 grams,monosodium glutamate25 grams.

Seasoning B: 15 grams of rose hip wine, freshlemmonhalf slice, 5 pickled peppers, whitevinegar30 milliliters, 3 milliliters of hot chili water.

Steps

1. Put the brine in 1500 grams of clear water, bring to a boil, and simmer for 30 minutes on low heat. Refill with water to the initial water level, then add Seasoning A (do not stir the brine immediately at this point), and continue to simmer slowly.firebombingMix again after 10 minutes, turn off the heat and let the marinated ingredients cool.

2. Cut off the claws of the chicken feet, drain the water, and place them in boiling water (make sure the water completely covers the chicken feet). Once the water comes to a boil, turn off the heat, cover, and let it simmer for 15 minutes.

3. take out the chicken claws and rinse them with cold water, let them cool, then cut them in halfwhite vinegarSoak for more than 30 minutes. The white vinegar must completely cover the chicken claws.

4. Take out the chicken claws and soak them in clean cold water for 2 hours to make them swell and expand.

5. Put the inflated chicken claws into the marinade prepared in step 1, add seasoning B and an appropriate amount of pickled chili water, cover tightly, and place in the refrigerator to marinate for one night.

Tips

There are two types of white vinegar on the market: edible vinegar acid and pure grain-made vinegar. For making pickled chicken claws, it is better to use pure grain-made vinegar.