Chinese Chicken Feet Soup with Peanuts
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!
- Prep time
- 15 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.2 lb chicken feet (1 kg)
- 8 Cups water (Substitute: chicken stock)
- ½ Cup Raw peanuts
- 10-12 Dried Scallops
- 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 slices Ginger (No need to peel)
- 6 pieces Dried kelp
- 1-2 Tablespoon Wolfberries (Rinsed)
- Salt, to taste
Instructions
- 1
Snip off the nails on each chicken foot.
- 2
Scrub the chicken feet and make sure any dirt on it is removed.
- 3
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.
- 4
Rinse the chicken feet with cold water (it may have scum stuck onto it.)
- 5
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.
- 6
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.)
- 7
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.
- 8
Season to taste then switch off the fire and serve.