Yes, They Are Actual Chicken Feet
I know some readers will be weirded out by the chicken feet in this recipe. I could call them “ phoenix claws ” to cover up any awkwardness, but I ’ ll barely call them what they are .
The bottomland production line is, yes, this is not a recipe for everyone ! I inactive remember my own reaction when I had this soup the first time––when I was getting to know Bill and his syndicate.
Bill ’ s parents used to make yue Chicken Feet Soup all the time, and that ’ s who I learned it from. I ’ thousand pretty certain all yue kids have had this soup at least once, probably at their parents ’ or grandparents ’ theater. That ’ s how traditional it is !
The Art of Cantonese Soups
yue soups are not merely about taste, but nutriment and targeted health benefits. It takes years of train to pair and trust ingredients, because each part plays a samara role in achieving the right flavors and benefits .
With considerations like the season, age, overall health, and constitution, yue soups can become a real art. I ’ ve semen to realize the process is very singular. All the relish comes from the ingredients. The alone zest is salt, which you add correct before serving !
After hours of simmering, there international relations and security network ’ thymine one dominant spirit, but a harmony of tastes from the combination of those few great ingredients. No special fudge techniques––just time, patience, and layering flavors from a few winder components :
Pick what you have or sounds most appealing to you, and make you and your sleep together ones a delicious, alimentary soup this winter !
Cantonese Chicken Feet Soup: Recipe Instructions
Soak the dried seaweed ( haidai, 海带, besides known as kelp or kombu ) in water system for an hour, rinsing it with water a couple of times to ensure there ’ s no sediment. Drain and set away .
You can besides use fresh rehydrated haidai/kelp if you are golden enough to have local Chinese or asian market that carries it. Rinse the peanuts besides and set aside .
sol how do you prepare chicken feet ? Relax, they are processed with skin removed and cleaned thoroughly before they arrive to the butch counter ! All you need to do is rinse the chicken feet, and trim away the collar fortune with kitchen shears .
transfer to a soup toilet. Fill with enough body of water to submerge completely, and add 2 tablespoons Shaoxing wine. Bring to a boil, and let boil for 1 hour. Remove from the burner, drain, and wash clean .
The chicken feet then go back into the soup potentiometer with the seaweed/haidai ( 海带 ), peanuts, ginger slices, and 12 cups of water. Cover and bring to a seethe over senior high school hotness .
once seethe, reduce the heat to average and cook with the lid on for an extra 20 minutes .
last, reduce the heat to a low simmer ( with movement, but no boastfully bubbles ) for 2 hours, until the chicken feet are voiced and falling off the bone sensitive .
Add salt to taste, garnishee with chop scallions, and serve .
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Cantonese Chicken Feet Soup
This traditional, nourishing chicken feet soup recipe is a warming Chinese tonic you may have had growing up in your parents’ or grandparents’ kitchen.
serves:
8
Prep:
1
hour
Cook:
2
hours
45
minutes
Total:
3
hours
45
minutes
Ingredients
-
▢
15 grams dried seaweed ( haidai, 海带, besides known as kelp or kombu – sliced into thin strips, a belittled handful )
-
▢
1 cup raw shelled peanuts ( 150g )
-
▢
1 1/2 pounds chicken feet ( 700g )
-
▢
2 tablespoons Shaoxing wine
-
▢
4 slices ginger
-
▢
12 cups water ( 2800 milliliter )
-
▢
salt ( to taste )
-
▢
1 scallion ( chopped )
Instructions
-
Soak the dried seaweed for an hour, rinsing it with water a couple of times to ensure there’s no sediment. Drain and set aside. Rinse the peanuts also and set aside.
-
Rinse the chicken feet, and trim away the nail portion with kitchen shears. Transfer to a soup pot. Fill with enough water to submerge completely, and add 2 tablespoons Shaoxing wine. Bring to a boil, and let boil for 1 minute. Remove from the burner, drain, and rinse clean.
-
The chicken feet then go back into the soup pot with the hai dai (海带), peanuts, ginger slices, and 12 cups of water. Cover and bring to a boil over high heat.
-
Once boiling, reduce the heat to medium and cook with the lid on for an additional 20 minutes.
-
Lastly, reduce the heat to a low simmer (with movement, but no large bubbles) for 2 hours, until the chicken feet are soft and falling off the bone tender. Add salt to taste, garnish with chopped scallions, and serve.
nutrition facts
Calories:
294
kcal
(15%)
Carbohydrates:
4
g
(1%)
Protein:
21
g
(42%)
Fat:
21
g
(32%)
Saturated Fat:
5
g
(25%)
Cholesterol:
71
mg
(24%)
Sodium:
664
mg
(28%)
Potassium:
162
mg
(5%)
Fiber:
2
g
(8%)
Sugar:
1
g
(1%)
Vitamin A:
85
IU
(2%)
Calcium:
109
mg
(11%)
Iron:
2
mg
(11%)
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes entirely. While we do our best to provide nutritional information as a general road map to our readers, we are not certify nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. assorted on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional data for a recipe, use your prefer nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
