Ever wondered why a lot of Chinese people look young despite being ancient? One possible reason could be to do with eating chicken feet. Known to be rich in collagen, it’s beneficial for youthful complexions, beautiful skin, healthy hair and providing elasticity to tendons. Winse Chan shows us how to make this delightful delicacy.
This is the ultimate collagen foods for the skin along with pigs feet. Most Chinese households are 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 very well with the chicken feet. This dish is tasty and good for the skin and complexion.
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
500g Chicken feet
100g Raw peanuts
100g 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. Add Chillies and optional garnish to taste.
Winse Chan is a rising chef from Scotland, a food enthusiast and soon to be author of a cookbook that she is currently working on about classic and authentic Chinese recipes, passed down from generations, inherited from the women who have influenced her cooking skills.