Chinese-style Chicken Foot Soup

Ingredients

In this adaptation of Chicken Foot Soup from Jamaican cuisine to Overseas Chinese cuisine, the main difference lies in the flavor profile and spices used. While the Jamaican version may include ingredients like scotch bonnet peppers and thyme, the Chinese-style soup incorporates traditional Chinese herbs and spices such as ginger, star anise, and Chinese wolfberries. The cooking technique and the use of chicken feet remain consistent in both versions. We alse have the original recipe for Chicken Foot Soup, so you can check it out.

• 500g (1.1 lb) chicken feet 500g (1.1 lb) chicken feet
• 1.5 liters (6 cups) chicken broth 1.5 liters (6 cups) chicken broth
• 2 slices ginger 2 slices ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green onions, chopped 2 green onions, chopped
• 2 dried shiitake mushrooms, soaked and sliced 2 dried shiitake mushrooms, soaked and sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Chinese rice wine 1 tablespoon Chinese rice wine
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon Chinese wolfberries 1 teaspoon Chinese wolfberries
• 2 star anise 2 star anise
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil.
2. 2.
   Add the chicken feet to the boiling broth and let them cook for 5 minutes. Remove the chicken feet and rinse them under cold water to remove any impurities.
3. 3.
   In the same pot, heat some oil and sauté the ginger, garlic, and green onions until fragrant.
4. 4.
   Add the sliced shiitake mushrooms and cook for another 2 minutes.
5. 5.
   Return the chicken feet to the pot and pour in the soy sauce, oyster sauce, Chinese rice wine, sesame oil, Chinese wolfberries, and star anise.
6. 6.
   Season with salt and pepper to taste. Stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low and let the soup simmer for about 1 hour, or until the chicken feet are tender and the flavors have melded together.
8. 8.
   Serve the Chinese Chicken Foot Soup hot, garnished with additional green onions if desired.

Treat your ingredients with care...

• Chicken feet — Make sure to clean the chicken feet thoroughly before cooking by removing any dirt or excess skin. Trim the nails if desired.
• Chinese wolfberries — Soak the dried Chinese wolfberries in water for a few minutes before adding them to the soup to rehydrate them and enhance their flavor.

Tips & Tricks

• For a spicier kick, add a pinch of Chinese chili flakes or a few drops of chili oil to the soup.
• If you prefer a thicker broth, you can add a cornstarch slurry (cornstarch mixed with water) to the soup and simmer for a few more minutes until it thickens.
• Customize the soup by adding other vegetables such as bok choy or mushrooms.
• To enhance the umami flavor, you can add a few dried scallops or dried shrimp to the soup while simmering.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Chinese Chicken Foot Soup as a main course accompanied by steamed rice or noodles. It can also be enjoyed as a starter or a comforting meal on its own.

Presentation advice

Garnish the soup with a sprinkle of chopped green onions and a drizzle of sesame oil to add a pop of color and enhance the visual appeal. Serve it in individual bowls or in a large soup tureen for a family-style presentation.