Chicken Feet Soup (雞腳汤)

Ingredients

• 5 L / 21 US cup chicken and pork stock
• 1 kg / 2.2 lb chicken feet
• 150 g / 0.33 lb blanched peanuts ((found in Asian grocery stores))
• 5 cloves garlic ((lightly crushed))
• 5 slices ginger
• 4 dried red dates ((found in Asian grocery stores))
• 1/2 tbsp salt ((or to taste))
• 1 tbsp chicken bouillon powder

Instructions

1. 1

   Bring the stock to a gentle simmer and add in the dried red dates, garlic, ginger and peanuts, then season with chicken bouillon powder and salt.

2. 2

   Wash and clean the phoenix claws by cutting off the tips and removing any yellow film on the skin.

3. 3

   Bring the pot to a boil and put the feet in to cook for 30 minutes or until soft.

4. 4

   Serve immediately as is!