Chinese Chicken Feet Soup with Peanuts
User Reviews
5
Chinese Chicken Feet Soup with Peanuts
Description
This soup starts by cleaning and blanching chicken feet to remove impurities. They are then simmered with peanuts (soaked or raw), soaked dried scallops, jujubes with seeds removed, whole garlic cloves, ginger slices, and water or chicken stock. After a lengthy simmer exceeding two hours, kelp and wolfberries are added to finish the broth without bitterness.
The long cooking time extracts collagen from the chicken feet, resulting in a broth with a silky mouthfeel that gels when cooled. The peanuts absorb liquid and soften, while the scallops and jujubes contribute subtle sweetness and umami. Garlic and ginger add warmth and depth.
This soup is traditionally served hot for its nourishing qualities and is comforting during colder months. The ingredients provide layers of flavor and texture from chewy chicken feet to tender peanuts and aromatic herbs.
If peanuts are desired softer, soaking before cooking is recommended. For quicker preparation, pre-cooked stock with chicken bouillon powder can be used, shortening simmer time. The soup stores well refrigerated for 2-3 days and can be frozen, with reheating improving flavor and texture.
Ingredients
- 2.2 lb chicken feet 1 kg
- 8 Cups water Substitute: chicken stock
- ½ Cup peanut 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, raw
- 10-12 scallop 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/, dried
- 8 jujube 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 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!, to taste
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
- Soak peanuts 2 hours to overnight in the fridge for softer texture.
- For faster cooking, use pre-cooked chicken or pork stock and chicken bouillon powder; cook for 40 minutes after blanching.
- Store soup in an airtight container in the fridge for 2-3 days or freeze for longer storage.
- Reheat to a boil before serving; the soup will thicken due to collagen gelation.
- Do not skip the salt; adjust it to taste due to variable saltiness from dried scallops.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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