Chicken feet peanut& lotus root soup
Chicken feet peanut& lotus root soup

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken feet peanut& lotus root soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken feet peanut& lotus root soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Chicken feet peanut& lotus root soup is something that I have loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must prepare a few ingredients. You can have chicken feet peanut& lotus root soup using 6 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Chicken feet peanut& lotus root soup:
  1. Prepare 300 g peanut & bean
  2. Make ready Lotus root
  3. Make ready 1 kg chicken feet
  4. Make ready 3 PC's brown date
  5. Prepare 3 slice ginger
  6. Take Salt

After stewing, you can smile authentic soup aromatic even without removing the lids. Besides the taste, it is a beauty formula for skins. Chicken feet are rich in collagen which will be dissolved during stewing cooking. Bring water to a boil and add in the feet, drumstick, peanuts, tai tou choy and red dates.

Steps to make Chicken feet peanut& lotus root soup:
  1. Wash chicken feet cut away the nail.  Bring a pot of water to boil. Add the chicken feet to boiling water and boil for 5 minutes. Drain feet with a strainer then rinse with cold water and set aside.
  2. Put all ingredients in to the pot boil with high fire until boiling for 5minut, then turn to low fire continue boiling to 1 hour. Off the fire put some salt n ready to serve.

Chicken feet are rich in collagen which will be dissolved during stewing cooking. Bring water to a boil and add in the feet, drumstick, peanuts, tai tou choy and red dates. Release the pressure and add in seasoning. Cover and bring to a boil over high heat. This is to ensure the conch is really soft enough to use.

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