Spicy Lemon Chicken Feet Salad

Zest the lemon with a Microplane or Citrus Zester, or carefully cut into the fruit at an angle and remove the bright, yellow peel, avoiding the white pith. Remove any white pith that remains. Press the pulp into lemon juice for later use.

Cut off the nails from the chicken feet and cut them in half from the middle.

Use a medium-sized stock pot, pour in water, turn on high heat, add chicken feet, green onion, and ginger slices. Bring it to a boil. Then, turn to medium-low heat and cook for 15-20 minutes. If you like a softer taste, you can cook for 10 more minutes.

Take out the chicken feet and soak in ice water for 10 minutes to cool, then drain. Note: The purpose of soaking in ice water is to make the skin more chewy.

In a large glass bowl, add salt, honey, sugar, garlic chili sauce, lemon zest, white vinegar, lemon juice, water, minced garlic, shredded onion, and parsley. Stir well, add chicken feet. Cover with plastic wrap and marinate 6-8 hours or a day. It tastes better then.

Enjoy!

Notes: ①Use glassware for marinating chicken feet. Glass is not affected by acid as it has a very strong and stable atomic structure. At the same time, you can also easily monitor the status of the marinated chicken feet. Avoid using plastic bowl as marinating the chicken feet uses a large amount of acid for a long time, and plastic bowl will precipitate substances harmful to the human body in an acidic environment, thus posing a threat to health. ②You can adjust the sourness and spiciness based on your choice. ③In the process of marinating, take it out and turn it over every once in a while to make it evenly flavored.