Entree: China – Guizhou – 酸辣鸡爪 ➤ Suān là jī zhuǎ (Pickled chicken feet marinated in a spicy, vinegary Guizhou-style sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 24 hrs

Total 24 hrs 21 min

Ingredients

- 10 chicken feet, approx. 1 lb (450 g) trimmed (nails removed and cleaned)
- 6 cups (1.4 L) water (for blanching)
- 2 tbsp (30 ml) Shaoxing wine or dry sherry (for blanching)
- 1/2 cup (120 ml) rice vinegar
- 1/4 cup (60 ml) light soy sauce
- 1/4 cup (60 ml) water (for brine)
- 3 tbsp (45 ml) chili oil with sediment
- 2 tbsp (30 g) granulated sugar
- 2 tbsp (36 g) kosher salt
- 6 cloves (about 18 g) garlic, thinly sliced or minced
- 1 inch (2.5 cm) piece ginger, thinly sliced
- 6 dried red chilies, broken into pieces
- 1 tsp (2 g) Sichuan peppercorns
- 2 star anise
- 1 small cinnamon stick
- 2 tbsp (30 ml) toasted sesame oil (optional)
- 2 green onions, thinly sliced for garnish
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Clean the chicken feet by trimming nails and any tough outer skin. Rinse under cold water. Bring 6 cups (1.4 L) water to a rolling boil with 2 tbsp (30 ml) Shaoxing wine, then add the chicken feet. Blanch 4–6 minutes until the skin tightens and impurities rise. Drain and immediately plunge into an ice bath to stop cooking and firm the texture. Drain thoroughly.
2. In a saucepan combine 1/2 cup (120 ml) rice vinegar, 1/4 cup (60 ml) light soy sauce, 1/4 cup (60 ml) water, 3 tbsp (45 ml) chili oil, 2 tbsp (30 g) sugar, 2 tbsp (36 g) salt, garlic, ginger, dried chilies, Sichuan peppercorns, star anise, and cinnamon stick. Bring to a simmer and stir until sugar and salt dissolve, then remove from heat and let cool to warm (not boiling hot).
3. Place the blanched chicken feet in a non-reactive container or jar. Pour the warm (not scalding) pickling liquid over the feet so they are fully submerged. Add 2 tbsp (30 ml) toasted sesame oil if using. Press down to remove air pockets.
4. Cover and refrigerate at least 8–12 hours for mild flavor or 24–48 hours for fully developed sour-spicy taste. Flip the container once or twice to ensure even marination.
5. Before serving, remove whole spices (star anise, cinnamon) if desired. Serve cold or at room temperature garnished with sliced green onions and cilantro. Store refrigerated up to 5 days; discard if brine becomes cloudy or off-smelling.