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.