yup that’s right, chicken feet! sure it may sound disgusting, but chicken feet is awesome when it comes to making a flavorful chicken soup. it’s full of collagen, so it naturally adds body and richness to the broth. the other ingredients bring extra layers of flavor, such as nuttiness from the legumes and sweetness from the dates. the ginger helps remove some the gaminess.
we don’t normally drink soup (jun: well, at least i don’t). but it has been ridiculously cold in hong kong lately, so we wanted something to warm our bellies. and having a bowl of hot delicious soup will certainly do the trick.
chicken feet 10
pork bones 1 lb (1/2 kg)
black-eyed peas 1 cup (240 g)
peanuts shelled raw 1 cup (240 g)
dried dates 3
ginger 1 inch nub sliced
- in a large stock pot, add enough water to fill half way and bring to a boil, for us it was about 3 liters of water
- in the meantime, wash/rinse the chicken feet, pork bones, black-eyed peas, and peanuts
- once the water is boiling, throw in the chicken feet and pork bones, bring to a boil
- then toss in the black-eyed peas, peanuts, dates, and ginger, bring to a boil, again
- once boiled, reduce heat to low and let it simmer for about 2 hours
- salt to taste, about 1 tbsp into the whole pot for us