5 from 18 votes
Chinese Chicken Feet Soup with Peanuts
Chinese Chicken Feet Soup with Peanuts features chicken feet simmered long with peanuts, dried scallops, jujubes, garlic, ginger, kelp, and wolfberries in water or chicken stock. The resulting broth is rich in collagen and flavor, producing a gelatinous, nourishing soup.
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Servings:
4
people
Calories:
690 kcal
Course:
Side Dish, Appetizer, Soup
Cuisine:
Chinese
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 690
% 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.