Ingredients

The following ingredients have 4 Servings
  • 15 grams dried seaweed ((haidai, 海带, also known as kelp or kombu - sliced into thin strips, a small handful))
  • 1 cup raw shelled peanuts ((150g))
  • 1 1/2 pounds chicken feet ((700g))
  • 2 tablespoons Shaoxing wine
  • 4 slices ginger
  • 12 cups water ((2800 ml))
  • salt ((to taste))
  • 1 scallion ((chopped))

Instruction

  • 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.
  • 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.
  • 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.
  • Once boiling, reduce the heat to medium and cook with the lid on for an additional 20 minutes.
  • 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.