Chicken Feet Soup (雞腳湯)
Chicken Feet Soup (雞腳湯)
Ingredients
- 24 chicken feet, blanched
- 6 shiitake mushrooms, soaked
- 1 piece ginger, sliced
- 1/2 cup black-eyed peas
- 1/4 cup barley rice
- 1/4 cup peanuts
- 1/2 teaspoon salt, or to taste
- 8 cups water
Instructions
- 1
If your chicken feet are not already blanched, bring a pot of water to a rolling boil. Add the chicken feet and boil for 2-3 minutes. Drain and rinse thoroughly under cold water to remove any impurities. Set aside.
⏱️ 5 min
- 2
If your shiitake mushrooms are not already soaked, place them in a bowl with warm water and let them soak for at least 30 minutes, or until softened. Squeeze out excess water and trim off the tough stems. You can slice the caps if they are very large.
⏱️ 30 min
- 3
Rinse the black-eyed peas, barley rice, and peanuts under cold water. You may soak them for 30 minutes to an hour if desired, but it's not strictly necessary for this soup.
⏱️ 5 min
- 4
In a large stockpot, combine the blanched chicken feet, soaked shiitake mushrooms, sliced ginger, black-eyed peas, barley rice, and peanuts.
⏱️ 5 min
- 5
Pour 8 cups of water into the pot. Bring the mixture to a boil over high heat.
⏱️ 10 min
- 6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 1/2 to 2 hours, or until the chicken feet are very tender and the soup has developed a rich flavor.
⏱️ 120 min
- 7
Skim off any foam or excess oil that rises to the surface during cooking, if desired.
⏱️ 5 min
- 8
Season the soup with salt to taste. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Feet Soup (雞腳湯)
- 24 chicken feet, blanched
- 6 shiitake mushrooms, soaked
- 1 piece ginger, sliced
- 1/2 cup black-eyed peas
- 1/4 cup barley rice
- 1/4 cup peanuts
- 1/2 teaspoon salt, or to taste
- 8 cups water
Instructions
- 1
If your chicken feet are not already blanched, bring a pot of water to a rolling boil. Add the chicken feet and boil for 2-3 minutes. Drain and rinse thoroughly under cold water to remove any impurities. Set aside.
⏱️ 5 min - 2
If your shiitake mushrooms are not already soaked, place them in a bowl with warm water and let them soak for at least 30 minutes, or until softened. Squeeze out excess water and trim off the tough stems. You can slice the caps if they are very large.
⏱️ 30 min - 3
Rinse the black-eyed peas, barley rice, and peanuts under cold water. You may soak them for 30 minutes to an hour if desired, but it's not strictly necessary for this soup.
⏱️ 5 min - 4
In a large stockpot, combine the blanched chicken feet, soaked shiitake mushrooms, sliced ginger, black-eyed peas, barley rice, and peanuts.
⏱️ 5 min - 5
Pour 8 cups of water into the pot. Bring the mixture to a boil over high heat.
⏱️ 10 min - 6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 1/2 to 2 hours, or until the chicken feet are very tender and the soup has developed a rich flavor.
⏱️ 120 min - 7
Skim off any foam or excess oil that rises to the surface during cooking, if desired.
⏱️ 5 min - 8
Season the soup with salt to taste. Serve hot.
⏱️ 5 min