Grandma's Pickled Chicken Feet Delight

1.Begin by thoroughly cleaning the chicken feet. Trim the nails using kitchen shears and remove any calluses or rough skin. Rinse them under cold water.

2.In a large pot, bring 4 cups of water to a boil. Add the chicken feet and blanch them for 5 minutes. This helps to remove any impurities and soften the skin.

3.Drain the chicken feet and rinse them under cold water to stop the cooking process. Set aside.

4.In a separate pot, combine 4 cups of water, 1 cup of white vinegar, 1/4 cup of soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of black peppercorns, 4 smashed garlic cloves, 2 bay leaves, 1 teaspoon of red pepper flakes, and 1 tablespoon of sliced ginger.

5.Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.

6.Add the blanched chicken feet to the simmering pickling liquid. Ensure the feet are fully submerged.

7.Simmer the chicken feet in the pickling liquid for 30 minutes, stirring occasionally to ensure even cooking.

8.After 30 minutes, remove the pot from heat and let the chicken feet cool in the pickling liquid.

9.Once cooled, transfer the chicken feet and the pickling liquid into a large, sterilized jar. Ensure the feet are completely covered by the liquid.

10.Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to develop. For best results, let them pickle for 2-3 days.

11.Before serving, drizzle the pickled chicken feet with 1 tablespoon of sesame oil for added flavor.