{"id":211,"date":"2025-04-08T22:21:57","date_gmt":"2025-04-09T02:21:57","guid":{"rendered":"https:\/\/foodcookie.top\/?p=211"},"modified":"2025-11-12T09:54:00","modified_gmt":"2025-11-12T09:54:00","slug":"spicy-and-tangy-pickled-chicken-feet-a-zesty-delight","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=211","title":{"rendered":"Spicy and Tangy Pickled Chicken Feet: A Zesty Delight"},"content":{"rendered":"\n\n
\n\t

Pickled Chicken Feet (Paojiao Fengzhua in Chinese)<\/h2>\n\t\t

\n\t\tThis Pickled Chicken Feet recipe offers a mouthwatering blend of spiciness, tanginess, and crunch. The chicken feet are first cooked to tender perfection and then marinated in a flavorful mixture of spices, vinegar, and seasonings. The result is a zesty and addictive snack that’s perfect for parties, as an appetizer, or just for satisfying your taste buds on a lazy day.\t<\/p>\n\t

\n\t\t
  • A large pot for boiling chicken feet<\/li>
  • A cutting board<\/li>
  • A sharp knife<\/li>
  • A clean glass or plastic container with a lid for marinating<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    • 1 pound about 450g chicken feet<\/li>
    • 2 cups of water<\/li>
    • 2 tablespoons of cooking wine<\/li>
    • 2 slices of ginger<\/li>
    • 3 cloves of garlic (minced)<\/li>
    • 1\/2 cup of rice vinegar<\/li>
    • 1\/4 cup of light soy sauce<\/li>
    • 2 tablespoons of sugar<\/li>
    • 1 tablespoon of salt<\/li>
    • 1-2 dried red chilies (chopped (adjust according to your spice tolerance))<\/li>
    • 1 teaspoon of Sichuan peppercorns<\/li>
    • A handful of fresh cilantro (chopped)<\/li>
    • Some ice cubes<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Preparation of Chicken Feet:<\/li>
      2. Wash the chicken feet thoroughly. Use a knife to trim off the nails at the tips of the chicken feet.<\/li>
      3. In a large pot, add the chicken feet, 2 cups of water, 2 tablespoons of cooking wine, and 1 slice of ginger. Bring to a boil over high heat. Skim off any foam that rises to the surface. Boil for about 10 minutes.<\/li>
      4. Drain the chicken feet and rinse them under cold running water. Let them cool down.<\/li>
      5. Marinating Mixture:<\/li>
      6. In a clean bowl, combine minced garlic, 1\/2 cup of rice vinegar, 1\/4 cup of light soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, chopped dried red chilies, and Sichuan peppercorns. Stir well until the sugar and salt are dissolved.<\/li>
      7. Marinating Process:<\/li>
      8. Cut the cooled chicken feet into smaller pieces for better marinating. You can cut them in half lengthwise or into smaller segments.<\/li>
      9. Place the cut chicken feet into the glass or plastic container. Pour the marinating mixture over the chicken feet, making sure they are fully submerged.<\/li>
      10. Add the chopped fresh cilantro. If the liquid doesn’t cover all the chicken feet, you can add some ice cubes to help submerge them and also to keep the marinating environment cold.<\/li>
      11. Seal the container with a lid and refrigerate for at least 4 hours, but preferably overnight for the best flavor.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        When trimming the chicken feet nails, be careful not to cut yourself.
        \nAdjust the amount of dried red chilies according to your preference for spiciness. If you really like it spicy, you can add more.
        \nThe ice cubes not only help submerge the chicken feet but also keep the marinating temperature low, which is beneficial for food safety and flavor development.
        \nMake sure to use a clean container for marinating to avoid any contamination.<\/p>\n\t<\/div>\n\t

        \n\t\t
        Appetizer<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=211"}],"version-history":[{"count":1,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/211\/revisions"}],"predecessor-version":[{"id":1065,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/211\/revisions\/1065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/912"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}