Chinese Chicken Feet Soup with Peanuts
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5.0
18 reviews
Excellent
Chinese Chicken Feet Soup with Peanuts
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This Chinese Chicken Feet Soup with Peanuts recipe is easy, thick, deliciously savory and rich in collagen. 15 minutes of prep followed by passive cooking then, Hello, younger-looking skin!
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Ingredients
- 2.2 lb chicken feet 1 kg
- 8 Cups water Substitute: chicken stock
- ½ Cup raw peanuts With or without skin is OK but don't use salted ones. If you want them soft, soak them for 2h-overnight (in the fridge) before cooking. The soaking water can be tossed.
- 10-12 dried scallops Soaked in hot water for 30 minutes. Keep the soaking water. Substitute: dried squid or 1 of these dried scallop substituteshttps://www.greedygirlgourmet.com/red-dates-ginger-and-dried-longan-tea-recipe/
- 8 jujubes With the pits removed- if you're not sure how to remove the jujube seeds, check out this post.
- 8 cloves garlic No need to peel
- 5 lices ginger No need to peel
- 6 pieces dried kelp with each piece measuring 1 inch by 1 inch. (There may be white powder on the kelp- don't wash those off, simply use a damp cloth to remove any dirt or dust.)
- 1-2 Tablespoon Wolfberries Rinsed
- Salt, to taste Different brands of dried scallops will have different saltiness so the amount of salt needed will vary. I usually use about 1 teaspoon. Do not skip the salt or the soup will be tasteless!
Instructions
Clean the chicken feet
- Snip off the nails on each chicken foot.
- Scrub the chicken feet and make sure any dirt on it is removed.
- Put the chicken feet in a pot and cover with cold water. Bring to a boil then let it boil for 2-3 minutes before draining the water.
- Rinse the chicken feet with cold water (it may have scum stuck onto it.)
Cooking the Chicken Feet Soup
- Add the chicken feet, water (or chicken stock), peanuts, dried scallops (and soaking water), jujubes, garlic and ginger to a clean pot. (i.e. everything but the wolfberries and kelp.) Bring it to the boil.
- Once boiling, reduce to a simmer for 2 hours 15 minutes (Or more if you want to cook the chicken feet for longer- the longer you cook, the more collagen is released and the more gelatinous the soup.)
- After 2 hours 15 minutes (or 15 minutes before you want to serve the soup), add the dried kelp and wolfberries and simmer for 15 minutes. Don't simmer the kelp for too long or it will make the soup bitter.
- Season to taste then switch off the fire and serve.
Notes
- For soft peanuts
- If you want your peanuts to be softer, you can soak them for 2hours- overnight in the fridge before boiling in the Chinese Chicken Soup. You will also need to boil the soup for longer.
- If you are short on time
- If you really need the chicken broth in a rush, you can cheat with pre-cooked chicken or pork stock (this will replace the water in the recipe) and chicken bouillon powder. Follow the steps above for cleaning and blanching the chicken claws. After that, put all the ingredients in the pot along with chicken bouillon powder and boil on medium for 40 minutes. (Use ¼ Tablespoon of chicken bouillon for every 5 Cups of chicken stock.)
- Storage
- The soup keeps in an airtight container in the fridge for 2-3 days. Alternatively, you can freeze it for a few weeks. Reheat to the boil- the soup will actually taste better this way! (It will solidify into a jelly thanks to all the collagen!)
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition Information
Show Details
Calories
690kcal
(35%)
Carbohydrates
10g
(3%)
Protein
58g
(116%)
Fat
46g
(71%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
9g
Monounsaturated Fat
19g
Trans Fat
0.003g
Cholesterol
219mg
(73%)
Sodium
387mg
(16%)
Potassium
427mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
253IU
(5%)
Vitamin C
2mg
(2%)
Calcium
270mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 10g | 3% |
| Protein | 58g | 116% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 219mg | 73% |
| Sodium | 387mg | 16% |
| Potassium | 427mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 270mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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