I can’t wait for you to try this recipe! Pickled chicken feet are tangy, spicy, and wonderfully addictive. This dish is a popular snack that’s surprisingly easy to prepare at home, and it’s perfect for anyone looking to explore bold, vibrant flavors.
Why I Love This Recipe
I understand that chicken feet may not be everyone’s favorite, but in China, they’re a beloved delicacy with a long-standing cultural significance.
They’re enjoyed not only for their unique flavor and texture but also for their symbolic value, representing prosperity and resourcefulness.
Whenever I visit a dim sum restaurant, Steamed Chicken Feet in Black Bean Sauce is always at the top of my list—its savory, umami-rich sauce paired with the soft, gelatinous texture of the chicken feet is simply irresistible.
It’s a dish that brings back childhood memories and always feels comforting and familiar.
For this pickled chicken feet recipe, the process reminds me of making a refreshing chicken feet salad. It’s tangy, spicy, and packed with flavor, yet incredibly versatile.
One of the things I love most about this dish is how easily you can customize it to suit your preferences.
If you’re not a fan of spicy food, you can tone down the heat by reducing or omitting the chilies altogether.
On the other hand, if you enjoy a fiery kick, feel free to add more!
I like to cut the chicken feet into smaller pieces to allow them to fully absorb the marinade, ensuring every bite is bursting with flavor.
For the best results, I recommend chilling the pickled chicken feet in the fridge for a few hours before serving. This not only enhances the flavors, allowing the marinade to penetrate deeply, but also gives the dish a wonderfully refreshing quality—perfect for warm days or as a light, zesty snack.
Why You‘ll Love This Recipe
- Customizable Flavor: Adjust the spice, sweetness, and tang to match your taste preferences.
- Refreshing & Addictive: Lemon and vinegar add a zesty freshness, making this a dish you can’t stop eating.
- Perfect for Sharing: A crowd-pleasing snack that’s great for parties or as a conversation starter.
Ingredients
Main Ingredients:
- 1 lb chicken feet (~15 pieces)
Seasonings & Garnishes:
- 20g ginger
- 5 cloves garlic
- 1 green chili
- 1 red chili
- 1 lemon
- 2 stalks green onion
- 20ml cooking wine
- 8 tbsp light soy sauce
- 1 tbsp oyster sauce
- 6 tbsp Chinese black vinegar
- 2 tbsp sesame oil
- 1 tbsp white granulated sugar
Instructions
- Prepare the Chicken Feet:
- Use a knife to carefully remove the nails from each chicken foot. Ensure they’re trimmed clean to avoid any leftover dirt.
- Cut each chicken foot into three sections to help them absorb the marinade better during cooking and pickling.
- Cook the Chicken Feet:
- In a pot, add enough water to cover the chicken feet, along with 3 slices of ginger, 2 tied green onion stalks, and 20ml cooking wine.
- Cover and bring the water to a boil over high heat, then lower to medium heat and simmer for about 12 minutes.
- Once cooked, transfer the chicken feet to a colander and rinse thoroughly under cold running water for 1–2 minutes to cool them down and firm up their texture.
- Soak the rinsed chicken feet in a bowl of cold boiled water for 5–10 minutes to further chill and retain moisture.
- Prepare the Garnish and Marinade:
- Garnish Preparation:
- Mince 20g ginger and 5 garlic cloves.
- Deseed and finely chop 1 green chili and 1 red chili. Adjust the amount of chili to your preferred spice level.
- Scrub the lemon with salt to remove wax, slice thinly, and remove seeds.
- Marinade Preparation:
- In a bowl, mix 8 tbsp light soy sauce, 6 tbsp Chinese black vinegar, 1 tbsp oyster sauce, 2 tbsp sesame oil, and 1 tbsp white granulated sugar. Stir until the sugar is fully dissolved and the marinade is smooth.
- In a bowl, mix 8 tbsp light soy sauce, 6 tbsp Chinese black vinegar, 1 tbsp oyster sauce, 2 tbsp sesame oil, and 1 tbsp white granulated sugar. Stir until the sugar is fully dissolved and the marinade is smooth.
- Pickle the Chicken Feet:
- Drain the chicken feet and pat them dry to remove excess moisture.
- Place the chicken feet in a large bowl, then add the prepared marinade, minced ginger and garlic, chopped chilies, and lemon slices.
- Mix thoroughly, ensuring every piece is coated with the marinade.
- Cover with plastic wrap or a lid and refrigerate for at least 2 hours. For stronger flavor, marinate for up to 4 hours, stirring occasionally to ensure even absorption.
- Serve:
- Remove the pickled chicken feet from the refrigerator. Arrange them on a serving plate and garnish with chopped green onions or cilantro for an extra pop of color and freshness. Serve immediately as a snack or appetizer.
Notes
- Cleaning Chicken Feet: Properly trim and clean the chicken feet for the best taste and texture.
- Cooking Time: Adjust the simmering time depending on the size of the chicken feet. Avoid overcooking to maintain a firm texture.
- Flavor Adjustments: Feel free to tweak the marinade ratios to suit your taste. For a less sour profile, reduce the vinegar slightly.
Frequently Asked Questions
Q: How long can I store pickled chicken feet?
A: Store them in an airtight container in the refrigerator for up to 3 days. They taste even better after a day as the flavors deepen!
Q: Can I make this less spicy?
A: Absolutely! Simply reduce or omit the chilies. You can also substitute the chilies with bell peppers to add color without the heat.
Q: Can I use pre-trimmed chicken feet?
A: Yes, pre-trimmed chicken feet can save you time. Just ensure they are thoroughly cleaned before cooking.
Q: Can I substitute Chinese black vinegar?
A: If you don’t have Chinese black vinegar, you can use regular rice vinegar or apple cider vinegar for a similar tangy flavor.
Q: Can I marinate the chicken feet overnight?
A: Yes, but keep in mind that marinating for more than 4–6 hours may result in a saltier and more intense flavor. Adjust the marinade ingredients if marinating overnight.
Q: Can I freeze pickled chicken feet?
A: It’s not recommended as freezing may alter the texture, making them less appealing. Freshly marinated chicken feet taste best.
Pickled Chicken Feet Recipe
Ingredients
Main Ingredients:
- 1 lb chicken feet ~15 pieces
Seasonings & Garnishes:
- 20 g ginger
- 5 cloves garlic
- 1 green chili
- 1 red chili
- 1 lemon
- 2 stalks green onion
- 20 ml cooking wine
- 8 tbsp light soy sauce
- 1 tbsp oyster sauce
- 6 tbsp Chinese black vinegar
- 2 tbsp sesame oil
- 1 tbsp white granulated sugar
Instructions
Prepare the Chicken Feet:
- Use a knife to carefully remove the nails from each chicken foot. Ensure they're trimmed clean to avoid any leftover dirt.
- Cut each chicken foot into three sections to help them absorb the marinade better during cooking and pickling.
Cook the Chicken Feet:
- In a pot, add enough water to cover the chicken feet, along with 3 slices of ginger, 2 tied green onion stalks, and 20ml cooking wine.
- Cover and bring the water to a boil over high heat, then lower to medium heat and simmer for about 12 minutes.
- Once cooked, transfer the chicken feet to a colander and rinse thoroughly under cold running water for 1–2 minutes to cool them down and firm up their texture.
- Soak the rinsed chicken feet in a bowl of cold boiled water for 5–10 minutes to further chill and retain moisture.
Prepare the Garnish and Marinade:
- Garnish Preparation:
- Mince 20g ginger and 5 garlic cloves.
- Deseed and finely chop 1 green chili and 1 red chili. Adjust the amount of chili to your preferred spice level.
- Scrub the lemon with salt to remove wax, slice thinly, and remove seeds.
- Marinade Preparation:
- In a bowl, mix 8 tbsp light soy sauce, 6 tbsp Chinese black vinegar, 1 tbsp oyster sauce, 2 tbsp sesame oil, and 1 tbsp white granulated sugar. Stir until the sugar is fully dissolved and the marinade is smooth.
Pickle the Chicken Feet:
- Drain the chicken feet and pat them dry to remove excess moisture.
- Place the chicken feet in a large bowl, then add the prepared marinade, minced ginger and garlic, chopped chilies, and lemon slices.
- Mix thoroughly, ensuring every piece is coated with the marinade.
- Cover with plastic wrap or a lid and refrigerate for at least 2 hours. For stronger flavor, marinate for up to 4 hours, stirring occasionally to ensure even absorption.
Serve:
- Remove the pickled chicken feet from the refrigerator. Arrange them on a serving plate and garnish with chopped green onions or cilantro for an extra pop of color and freshness. Serve immediately as a snack or appetizer.
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