I know there are a long ton of haters for chicken feet out there, but I believe in using all the parts of an animal when we cook, and wimp feet are actually quite delightful when made justly .
Braised chicken feet is a fantastic room to get chicken feet tender and help them to release all the collagen that makes them so melt-in-your-mouth delicious. You can besides make crispy fried chicken feet or chicken feet bone broth.
This wimp feet soup recipe is exchangeable to braising in that it cooks on a low simmer for a couple hours to soften the feet, but it is served as a soup in it ‘s cooking liquid. And it’s SO EASY to make !
Strong aromatics like garlic and ginger help oneself to eliminate any end odors from the feet, while the dates add a spot of pleasantness and the peanuts add a nice creamy nuttiness and a little crunch .
Plus that collagen is great for the skin ( so they say ) and it makes the soup so rich and delicious, with a satiny mouth tactile property ( kinda like this Instant Pot chicken bone broth ) .
Do n’t forget to check out the Chicken Feet Soup story !
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the mail .
Chicken feet can typically be found at your local asian commercialize. That ‘s where I get mine. You can besides buy chicken feet from Crowd Cow .
I always recommend using a low sodium (or no sodium) stock when cooking soup to avoid it getting besides piquant. It ‘s better to add salt in at the end. You can besides make your own chicken broth .
Shaoxing wine is a chinese rice wine that adds a fantastic season to any cup of tea. You can substitute a dry sherry for this if needed .
Dates add a touch of sweetness to the soup. I absolutely love the spirit they add !
Step By Step Instructions
Use a pair of kitchen shears or a sharp knife to remove the nails from the chicken feet .
If the feet still have the yellow skin on them, you can soak them in a vinegar and body of water mix for 5-10 minutes, or boil them quickly for about 20 seconds. The skin should peel off easily .
Watch this video on how to clean chicken feet for more information .
**most stores sell the feet with the clamber already removed. I ‘ve never personally had to remove the peel .
Once they are cleaned, boil them in water for 10 minutes then drain and rinse .
Add all the ingredients ( except the park onion, salt and pepper ) to a large pot or Dutch oven and bring to a boil .
Reduce the heat to low, cover and simmer for 2 hours. Stir in the salt and pepper. Add extra salt and pepper to taste .
Serve in bowl garnished with green onions. I love to serve this with a side of Chinese fried rice and some sautéed bok choy for a bite of crust .
How Do You Eat Chicken Feet?
I ‘m not going to beat around the bush here. Chicken feet are easiest to eat with your hands ( I have some friends who do it with chopsticks, but I ‘m not at that level # chopstickgoals ) .
precisely clean it up and basically suck the skin away and discard the small bones. Is it date food ? probably not. They will be very soft from the braise, so this should be easily to do .
If you like traditional taiwanese soups like this, you may besides want to try this Instant Pot Bak Kut Teh or this wonton noodle soup. Both are delightful !
Expert Tips
- Make sure you simmer the feet first to help remove any odors. Rinse them well and then start your soup.
- Wash them well as you don’t want any dirt in your soup (mine typically come pretty well washed, but do it anyway).
- Use unsalted peanuts to ensure you have control over the salt content of the soup.
- Substitute dry sherry for the Shaoxing wine.
Did you make this chicken feet soup? Rate the recipe and leave a comment to let me know how it turned out!
Cantonese Chicken Feet Soup with Peanuts
Chicken Feet Soup is a classic Cantonese dish that is made with peanut and dates to add a touch of sweet.
from
votes
Print
Prep Time:
15
minutes
Cook Time:
2
hours
Total Time:
2
hours
15
minutes
Servings:
6
servings
Calories:
360
kcal
author :
Ingredients
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▢
1 pound chicken feet
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▢
6 cups low sodium chicken stock
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▢
4 cloves garlic smashed
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▢
1 edge fresh ginger peeled
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▢
1 medium onion chop
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▢
1 cup raw peanuts
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▢
2 tablespoons Shaoxing wine chinese rice wine
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▢
1 teaspoon black pepper
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▢
5 solid dates
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▢
1 ½ teaspoon salt to taste
-
▢
greens onions for garnishee
Cook Mode
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Instructions
-
Use a pair of kitchen shears or a sharp knife to remove the nails from the chicken feet.
-
If the feet still have the yellow skin on them, you can soak them in a vinegar and water mixture for 5-10 minutes, or boil them quickly for about 20 seconds. The skin should peel off easily.
-
Once they are cleaned, boil them in water for 10 minutes then rinse and drain.
-
Add all the ingredients (except the green onion, salt and pepper) to a large pot or Dutch oven and bring to a boil.
-
Reduce the heat to low, cover and simmer for 2 hours. Stir in the salt and pepper. Adjust to taste if necessary.
- Serve in bowl garnished with fleeceable onions .
Expert Tips:
- Make sure you simmer the feet first to help remove any odors. Rinse them well and then start your soup.
- Wash them well as you don’t want any dirt in your soup (mine typically come pretty well washed, but do it anyway).
- Use unsalted peanuts to ensure you have control over the salt content of the soup.
- Substitute dry sherry for the Shaoxing wine.
Nutrition
Serving:
1
bowl
|
Calories:
360
kcal
|
Carbohydrates:
11
g
|
Protein:
26
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Cholesterol:
64
mg
|
Sodium:
710
mg
|
Potassium:
458
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
78
IU
|
Vitamin C:
2
mg
|
Calcium:
112
mg
|
Iron:
2
mg
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