Cantonese Chicken Feet Soup with Peanuts
Chicken Feet Soup is a classic Cantonese dish that is made with peanut and dates to add a touch of sweet.
Servings 6 servings
Calories 360kcal
Equipment
- Dutch oven or large pot
Ingredients
- 1 pound chicken feet
- 6 cups low sodium chicken stock
- 4 cloves garlic smashed
- 1 inch fresh ginger peeled
- 1 medium onion chopped
- 1 cup raw peanuts
- 2 tablespoons Shaoxing wine Chinese rice wine
- 1 teaspoon black pepper
- 5 whole dates
- 1 ½ teaspoon salt to taste
- green onions for garnish
Instructions
- Use a pair of kitchen shears or a sharp knife to remove the nails from the chicken feet.
- If the feet still have the yellow skin on them, you can soak them in a vinegar and water mixture for 5-10 minutes, or boil them quickly for about 20 seconds. The skin should peel off easily.
- Once they are cleaned, boil them in water for 10 minutes then rinse and drain.
- Add all the ingredients (except the green onion, salt and pepper) to a large pot or Dutch oven and bring to a boil.
- Reduce the heat to low, cover and simmer for 2 hours. Stir in the salt and pepper. Adjust to taste if necessary.
- Serve in bowls garnished with green onions.
Notes
- Make sure you simmer the feet first to help remove any odors. Rinse them well and then start your soup.
- Wash them well as you don't want any dirt in your soup (mine typically come pretty well washed, but do it anyway).
- Use unsalted peanuts to ensure you have control over the salt content of the soup.
- Substitute dry sherry for the Shaoxing wine.
Nutrition
Serving: 1bowl | Calories: 360kcal | Carbohydrates: 11g | Protein: 26g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 710mg | Potassium: 458mg | Fiber: 3g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg