Pueraria Lobata Peanut Chicken Feet Soup
A traditional Chinese soup known for its health benefits, especially for reducing internal heat and dampness. This recipe features chicken feet and bones, Pueraria lobata, peanuts, red dates, and carrots, simmered to perfection for a sweet and savory broth.
Nutrition· per serving · estimated
Ingredients9 items
Instructions
- 1
Soak the peanuts in water for at least 2 hours, or preferably overnight, to soften them.
- 2
Trim the nails off the chicken feet and prepare any chicken bones by cutting them into smaller pieces if necessary.
- 3
In a pot, add the chicken feet and bones, along with 2 slices of ginger. Cover with cold water and bring to a boil on high heat.
- 4
Once the water boils, continue to boil for 1-2 minutes to thoroughly blanch the chicken. Skim off any foam that rises to the surface.
2:00 timer - 5
Remove the blanched chicken feet and bones from the pot and rinse them thoroughly under clean water.
- 6
Peel the carrot and cut it into rolling slices.
- 7
Cut the red dates in half.
- 8
Wash the Pueraria lobata thoroughly to remove any dirt. Peel it and then cut it into thick slices.
- 9
Place the blanched chicken feet and bones, the remaining 2 slices of ginger, soaked peanuts, sliced carrots, red dates, and sliced Pueraria lobata into a clean pot.
- 10
Add enough water to the pot to cover all ingredients, filling it about 70-80% full.
- 11
Place the pot on high heat and bring it to a rolling boil. Skim off any foam that appears.
- 12
Continue boiling on high heat for approximately 10-15 minutes to extract flavor.
15:00 timer - 13
Reduce the heat to low, cover the pot, and simmer for 45 minutes.
45:00 timer - 14
After simmering, season the soup with salt to taste.
- 15
Serve the Pueraria Lobata Peanut Chicken Feet Soup hot.
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