Chicken Feet Soup (雞腳汤)
Chicken Feet Soup is the sort of food that is delicious and incredibly nutritious. Get a boost of collegen and chicken that simply MELTS in your mouth!
Servings: 10
Calories: 710kcal
Ingredients
- 5 L / 21 US cup chicken and pork stock
- 1 kg / 2.2 lb chicken feet
- 150 g / 0.33 lb blanched peanuts (found in Asian grocery stores)
- 5 cloves garlic (lightly crushed)
- 5 slices ginger
- 4 dried red dates (found in Asian grocery stores)
- 1/2 tbsp salt (or to taste)
- 1 tbsp chicken bouillon powder
Instructions
- Bring the stock to a gentle simmer and add in the dried red dates, garlic, ginger and peanuts, then season with chicken bouillon powder and salt.
- Wash and clean the phoenix claws by cutting off the tips and removing any yellow film on the skin.
- Bring the pot to a boil and put the feet in to cook for 30 minutes or until soft.
- Serve immediately as is!
Video
Notes
- Keep the broth at a simmer. Cook using a low and slow heat, a tried-and-true technique our family uses to make sure there is no murkiness in the soup.
- Double boil the stock. To maintain a naturally sweeter broth, boil the bones in water then repeat in a clean pot with fresh water.
- Wash the chicken feet well. Any dirt particles that aren't washed off will end up in the soup, so use a bristled brush to clean everything away!
- All the meat can be purchased from a butcher. You can also get dried red dates in packets from Asian supermarkets.
- When buying peanuts, opt for the unsalted blanched variety so you can have complete control of the seasoning.
Nutrition
Calories: 710kcal | Carbohydrates: 24g | Protein: 55g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 183mg | Sodium: 1318mg | Potassium: 714mg | Fiber: 1g | Sugar: 10g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg