Ingredients
10 chicken feet, 30 g (about 1/4 cup) red chili pepper, diced.
Seasonings
20 g scallion segments, 5 g Sichuan peppercorns, 3 slices each of fresh ginger, licorice root, and bay leaves, 1 tablespoon each of salt and Shaoxing wine, 1 teaspoon chicken bouillon powder, 1/2 teaspoon sesame oil, sugar caramel color as needed, and 2500 g (about 2.5 quarts) stock.
Steps
1. Remove the toenails from the chicken feet, cut them in half, and rinse clean. Place them in a pot of water, bring to a boil, then reduce to a low heat and cook until tender. Remove and soak in cold water for 1 hour.
2. Add broth, caramelized sugar, scallion sections, ginger slices, Sichuan peppercorns, licorice root, bay leaves, salt, cooking wine, and chicken bouillon to the pot. Simmer for 30 minutes, then turn off the heat.
3. Then add the chicken feet and let them soak for about 1.5 hours until fully flavored. To serve, remove from the marinade, arrange on a plate, sprinkle with chopped red chili peppers, and drizzle with sesame oil.