Chicken Feet Soup with Kudzu & Peanuts 鳳爪粉葛花生湯

EFFICACY

Expels body heat

Improves spleen energy

Promotes digestions

Strengthens the muscles and bones

INGREDIENTS

Water ... 2 liters

Chicken breast bone ... Around 200 grams

Pork meat bones ... 300 grams

Chicken feet ... 8

Medium-sized kudzu root ... 1

Raw peanuts ... ½ to 1 cup

Pitted red dates ... 12 to 15

Dried scallops ... 1 handful

Dried octopus ... 2 pieces

Garlic ... 3 to 4 cloves

Salt for seasoning

About Soup Ingredients

Chicken breast bone, Pork meat bones:

i. Blanch for about 3-5 min with a knob of slightly bruised ginger.

ii. Wash thoroughly to remove impurities.

Chicken feet:

i. Snip off the tips of claws (nails) & remove any dirty part on the chicken feet skin.

ii. Blanch for about 3-5 min with a knob of slightly bruised ginger.

iii. Wash thoroughly to remove impurities.

Kudzu root: remove skin and cut into big chunks.

Raw peanuts:

i. Soak in water overnight (or at least 2 hours), over kitchen top.

ii. Pick out any bad nuts.

iii. Rinse and drain.

Red dates: Rinse and remove pits.

Dried scallops: Rinse and drain.

Dried octopus: Rinse off cleanly.

Garlic cloves: rinse off.

INSTRUCTIONS

1. Add in all ingredients: chicken breast bone, pork meat bones, kudzu root, dried octopus, red dates, dried scallops, garlic cloves, peanuts , except chicken feet, to 2 liters of boiling water.

2. Bring to a boil over medium high heat for 8 to 10 min. Turn low heat and let it simmer for 1 hour 15 min.

3. After 1 hour 15 min, add in chicken feet to the soup.

4. Place a piece of oil absorbent paper on top if soup is oily. Bring soup back to a boil and then turn down heat and let it simmer for another 1.5 hours.

5. After 1.5 hours, remove oil absorbent paper, season soup with about 1 Tsp of salt or more for the right saltiness.

6. Turn off heat and soup is ready to serve.

Video

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