Cantonese Chicken Feet Soup

Name: Cantonese Chicken Feet Soup
Prep time: 1 h
Cook time: 2 h 45 min
Total time: 3 h 45 min
Ingredients: 15 grams dried seaweed ((haidai, 海带, also known as kelp or kombu - sliced into thin strips, a small 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 ml)); salt ((to taste)); 1 scallion ((chopped))

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Prep Time: 60 minutes

Cook Time: 165 minutes

Total: 225 minutes

Servings: 8

chicken feet soup

Ingredients

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15 grams dried seaweed ((haidai, 海带, also known as kelp or kombu - sliced into thin strips, a small handful))1 cup raw shelled peanuts ((150 grams))1 1/2 pounds chicken feet ((700 grams))2 tablespoons Shaoxing wine4 slices ginger12 cups water ((2800 ml))salt ((to taste))1 scallion ((chopped))

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Once boiling, reduce the heat to medium and cook with the lid on for an additional 20 minutes.

Step 5

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.