Chicken Foot Soup with Soy-Braised Feet
A two-part meal: chicken-foot broth with chicken breast, vegetables and vermicelli, followed by the same cooked feet browned and simmered in a soy, rice-vinegar and ginger sauce. Approximately 4 portions and 20 minutes preparation plus 110 minutes cooking are planning estimates; the source does not state yield or total time.
Ingredients
Instructions
7 steps- 1
Use cleaned chicken feet with claws and rough skin removed. Peel the onion, carrot and potatoes; chop the potatoes. Keep the chicken breast ready for the soup.
- 2
Cover the feet with water and bring to a boil. Drain, add fresh water and bring back to a boil, then reduce to a gentle simmer. Add the onion, carrot and chicken breast, skimming any foam.
- 3
When the breast is partly cooked, add the potatoes. Continue simmering until the chicken, feet and vegetables are tender and cooked through. Add the vermicelli and seasonings towards the end; the source suggests about 15 minutes before finishing, but check the pasta for doneness.
- 4
Lift out the cooked feet for the second dish. Divide the breast into serving pieces and keep the soup hot; add fresh herbs if desired.
- 5
Drain and pat the cooked feet dry. Heat vegetable oil in a pan and fry the feet until golden.
- 6
Mix the rice vinegar, one cup of water, garlic, sugar, soy sauce and ginger. Pour over the fried feet. The linked source also mentions a second cup of water; as practical guidance, add extra only if needed to maintain a gentle simmer.
- 7
Simmer the feet in the sauce for about 25 minutes, as stated in the source, until tender and well coated. Serve on a separate plate alongside the chicken and vegetable soup.
25 min
Nutrition
1 serving ≈ 650 g
Nutrition values are estimates. - means data is unavailable.
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