Ever wonder why the Chinese always looks very young even though they are actually ancient? Why? Well, chicken feet are known to be rich in collagen which is beneficial for youthful complexions, beautiful, soft skin, shiny, healthy hair, nails and providing elasticity to tendons. This is the ultimate collagen foods for the skin as well as pigs feet. I am sure every Chinese household is very familiar with this recipe. The soup is simmered to release all the wholesome bone flavour, the peanut and beans provide a nutty flavour which goes so well with the chicken feet’s. It is best eating the feet for all of its soft collagen. No need for face cream just eats your way to a youthful complexion!
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
3 Litres water
500 grams chicken feet
100 grams raw peanuts
100 grams black eye peas
1 dried tangerine peel
1 teaspoon chicken powder
1 ½ teaspoon salt
- Wash, prep chicken feet from the bag, remove any outer white/yellow scales. Using scissors snip away the nail and tips of the claws.
- Bring a litre of kettle water to boil on high heat, blanch the feet for 5 minutes, drain, rinse under cold running water, set aside.
- Bring 3 litres of water to boil on medium heat, once boiling, add chicken feet into the pot. Rinse the peas and peanuts under cold water, drain and add into soup along with tangerine peel, salt and chicken powder.
- Partially cover with lid, turn heat to medium/low and simmer for 1 hour 30 minutes, serve.