Ingredients
500 g (about 1 lb) chicken feet
Seasonings
20 g scallion sections, 10 g each Sichuan peppercorns and licorice root, 5 g bay leaves, 1 piece ginger (smashed), 2 teaspoons salt, 1 tablespoon MSG, 4 teaspoons chicken bouillon powder.
Preparation
1. Wrap scallion sections, ginger pieces, Sichuan peppercorns, licorice root, and bay leaves in cheesecloth to form a spice pouch.
2. Wash the chicken feet, blanch them in boiling water, then remove and rinse under cold water. Trim off the tips and tough skin, then place them in a pot of fresh water and boil over high heat for about 20 minutes until cooked through. Remove and rinse clean.
Steps
1. Place a clean pot over high heat, add 2000 g (about 8 1/2 cups) of water and the seasoning packet, then bring to a boil.
2. Add fine salt, MSG, and chicken bouillon powder, then reduce to low heat and simmer for about 45 minutes to create a white marinade.
3. Remove the spice pouch, strain the white brine, pour it into a clean container and let it cool, then add the chicken feet and marinate until fully flavored.
4. Remove the chicken feet from the brine, arrange them on a serving plate, and drizzle with a little white marinade before serving.