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Receipe for CHICKEN FEET SOUP
May 11 2006 at 8:24 PM Tiger Lily (Login tiger.lily)
SENIOR MEMBER

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Receipe here, how to cook the chicken feet. Use 28 feet (enough for a week's diet), to make the broth. 14 cups of water or more, few slices of ginger root, few tbsp. of rice wine, some shiitake dried mushrooms (rice wine and the shiitake dried mushrooms are optional, just for flavor and much better smell). In a big pot, put everything in there, after it boils, simmer for 2 hours, when the broth is kind of milky white (actually a bit beige) it's ready. put the broth in seven containers for 7 days. Either discard the feet or save them and when you have the broth eat together with the feet, this is the best if you can do it, but I know it's hard to eat that feet. You can use broth to make naga and borage soup, egg-drop soup, chicken noodle soup, or vegi soup, or always just eat broth by itself. I eat chicken feet broth evry day a must for my booby project




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Tiger Lily
(Login tiger.lily)
SENIOR MEMBER Re: Receipe for CHICKEN FEET SOUP August 5 2006, 9:04 PM


Rice wine is only for flavor and makes also nicer smell, so it optional to add, you can make without if you like. But also you can substitute rice wine with rice vinegar, so long that you like taste of the vinegar, as flavor of broth will be different, more sour than with wine.



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Peony
(Login peonyflower) PIG TAIL CHICKEN FEET SOUP December 7 2006, 4:11 PM


Pig tail chicken feet soup:

Material: Pig tail 2, chicken feet 4, shiitake mushroom 4.
Seasoning: little Salt.

Procedure:
A. The pig tail cleaning cutting and slicing, and fries after the hot water burns bails out spare.
B. The chicken feet cleaning cuts half, the shiitake mushroom soaks softly cuts half.
C. Puts in the water the complete material, to the fire cooks boils, after waits the water to boil transfers the flame, continues to boil out approximately for 1 hour, finally joins the little salt to blend flavors then.

Explained: The pig tail and the chicken feet not only can promote the breast growth, also has the remarkable effect regarding the beautiful skin.


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Tiger Lily
(Login tiger.lily)
SENIOR MEMBER Re: Receipe for CHICKEN FEET SOUP March 7 2007, 11:10 AM


Hi Peony. Thanks for nice recipe. It's a good alternative method to get benefit of chicken feet.


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fengshui
(Login fengshuiTW)
SENIOR MEMBER just in case if anybody wonders about the toenails December 22 2007, 9:10 AM


Usually the chicken feet from the supermarkets are already cleaned and "de-skinned(shelled)" with the toenails still "attached". Should you chop off the nails or not depends on if you want to eat the feet or not.
If you just want to use the broth, you don't need to chop off the nails, just discard the feet after you done making the broth, then you will need to cook it long enough to get most of the gelatin/collagen out of the feet, I usually like to simmer it for more than 1 1/2 hr.(because the gelatin will "dissolve" in water, that's why the broth will turn into jelly-like after chilled fridge).

If you want to eat the feet, better chop off the nails, because they are just not appetizing.
Hope this helps. :-)


P.S. the un-preped chicken foot has a thick(hard) layer of yellow skin(shell) covers the whole foot (including nails), so the supermarkets will get rid of that layer before they sell it, so the feet they sell did not touch the ground literally. They are clean even if they do still look gross. hehe. (don't know if this will make you feel better about the feet, though)


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Holly
(Login DancingArianFlame)
SENIOR MEMBER Re: Receipe for CHICKEN FEET SOUP January 28 2009, 3:59 AM


what does it taste like? nice? i was wondering if i could add like sesame seeds, bean sprouts and soy sauce init?


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fengshui
(Login fengshuiTW)
SENIOR MEMBER to Holly January 29 2009, 8:06 PM


Just use chicken feet soup as chicken broth to cook anything you like. You can add whatever you want. It tastes good, just like chicken broth.


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Holly
(Login DancingArianFlame)
SENIOR MEMBER Re: Receipe for CHICKEN FEET SOUP February 2 2009, 10:30 AM


thanks will 12 feet be enough for a week? how much isit for 24 feet about?


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fengshui
(Login fengshuiTW)
SENIOR MEMBER Re: Receipe for CHICKEN FEET SOUP February 4 2009, 2:58 AM


Maybe 12 feet would be enough. It's around $1.29/lb. for chicken feet in my area, 24 feet maybe about $3 dollars.


This message has been edited by fengshuiTW on Feb 4, 2009 3:00 AM




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cherasia
(Login cherasia) Re: Receipe for CHICKEN FEET SOUP April 2 2009, 7:30 AM


will taking too much of this increase cholesterol lever?


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fengshui
(Login fengshuiTW)
SENIOR MEMBER to cherasia April 2 2009, 6:06 PM


Please check these two threads, the second thread please check waxingmoon's comments see if these are the answers you are looking for? Or you can always check with doctors or do more research.

http://www.network54.com/Forum/371678/th...ut+gelatin

http://www.network54.com/Forum/371678/th...+ignorance---

http://www.network54.com/Forum/371678/se...sort=match


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14AAA
(Login 14AAA) Chicken Feet Soup - Cantonese June 28 2009, 8:54 AM


Hi, Thought I'd let you know that another way to cook this chicken feet soup is to boil it with raw peanuts and dried black-eye beans (Mei dow). It smells really yummy and it makes you want to eat the soup and beans

Oh and for those of you in Australia, I got 14 feet for $1 at the local Chinese butchers.

Chicken feet -the ultimate finger food by Shava Nerad
July 25 2007 at 5:36 PM fengshui (Login fengshuiTW)
SENIOR MEMBER

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Chicken feet -- the ultimate finger food

http://www.gather.com/viewArticle.jsp?ar...4976728203



dim-sum style chicken feet more

by Shava Nerad
February 06, 2006 12:43 AM EST (Updated: February 06, 2006 12:44 AM EST) tags: dim sum, recipe, chicken feet, recipes, chicken stock rating: 8/10 (1 vote) | comments: 1

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If you've eaten chicken feet, they've probably been the variety that you get at dim-sum, which are fried, marinated, and then stewed in their own marinade.

For myself, I am too lazy, and too unwilling to give up one of the best uses of chicken feet -- they make a phenomenally rich chicken stock!

To prepare chicken feet two ways, buy a pound to a pound and a half of chicken feet. If they have any trace of scaley yellow skin, remove it. With a small knife, remove the nails (easiest to remove the last joint of each toe).

For greatest flexibility, make a pure broth. In a large pot, cover the feet with about two quarts of water. Bring to a boil, and then simmer until the water is reduced by half -- 90 mins to 2 hours at a simmer.

By this time, the feet are bone-suckin' tender, as BBQ fans would say.

Remove the chicken to a smaller sauce pan.

Cover them with:

3/4 C sake
1/4 C mirin
2 stars of star anise
2T five spice powder
2T garlic
3 slices ginger
3T sugar
2T sriracha or chili-garlic paste
3T soy sauce
1T rice wine vinegar

Bring to boil and simmer until liquid is reduced and chicken feet are glazed.

These are good hot or cold.

Variations abound. I tend to make them different every time. Sometimes I'll throw in a tablespoon of Chinese salted black beans. When I made them today, instead of sugar I used the tail end of a jar of mango jam, and used Chinese mushroom soy. You can also make them with a whole jalapeno (remove seeds and slice in thin rings). For extra color, create a fine dice of different colored hot and mild peppers.

Yes, yes! Bone-suckin' good!

Now you have an appetizer, and a quart of the best flavored chicken broth in the world to use in your main dish!




Author Reply
Tiger Lily
(Login tiger.lily)
SENIOR MEMBER Re: Chicken feet -the ultimate finger food by Shava Nerad February 10 2009, 10:30 AM


I'm sure this worthy contribution can be very useful for those considering the chicken feet!

Chicken feet soup stock recipe
April 2 2009 at 8:18 PM LaReve (Login LaReve)
SENIOR MEMBER

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How to Make Stock from Chicken Feet!

I found this recipe on a website called "Simply Recipes" and it turned out really well. I am not a cook AT ALL but this was really easy for me to follow, so I am sure anyone can do it. The "stock" is a very concentrated from of the soup so when you make a big batch like this it can last you a while.

Here is the original webpage, with pictures!!

http://www.elise.com/recipes/archives/00...n_feet.php




Ingredients

* 2 pounds of chicken feet
* 2 large carrots, cut in half
* 1 onion, cut into wedges
* 2 celery ribs, cut in half
* 1 bunch of fresh thyme
* 1 bay leaf
* 10 peppercorns

Method:
1 Bring 2 quarts of water to a boil. Put the chicken feet into a large stock pot and cover with boiling water. Boil for 5 minutes. Use a large metal spoon to skim and discard the scum that rises to the surface.

2 Drain the chicken feet completely. Rinse with cold water so that the feet are cool enough to handle. Using a sharp knife, chop off the tips of the claws and discard. They should cut easily if you cut them through the joint. If any rough patches of claw pad remain, cut them away with a pairing knife.

3 Place chicken feet in a clean large stockpot. Fill with cold water to cover the feet by an inch. Add carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface. Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store. Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot. Pour into quart-sized jars. Let cool for an hour or so before storing in the refrigerator.

When your stock has cooled, it should firm up nicely into a gel.

Makes approximately 2 quarts.

The gel will stay good in the fridge for about a week, so freeze what you won't use in a week. The best way I have found to do this is to freeze the stock in ice cube trays, that way you only have to thaw out as much as you want to use for a small meal or bowl of soup (instead of having to thaw and refreeze a whole jar). When my ice cubes were done I put them all in a tupperware that I keep in the freezer. When I have my lunchtime bowl of miso soup (or whatever) I just get a chicken feet ice cube and melt it right into my soup. So easy!



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Ashtaria
(Login Ashtaria) Re: Chicken feet soup stock recipe June 8 2009, 3:18 AM


Hello LaReve,

I used a variation of your recipe for my chicken feet recipe...same except less thyme. I'm not drinking a cup of the broth and hope I did it right. I let it cook for an hour longer than stated since I added more water without thinking...that and I do not have a really large pot.

Anyway, I hope it came out right...

Thank you for the recipe.


Tammi

Susie's Chicken Feet Soup
January 31 2009 at 8:04 PM
Susie (Login sweetcakesky)

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I decided to make my own recipe for Chicken Feet Soup. I wanted to make it similar to the way I make Chicken Noodle Soup . And the broth was delicious. I decided not to eat the actual chicken feet but you can if you'd like. And a specific ingredient can be substituted if desired. I don't usually measure when I cook..but I tried to make it clear and simple. Any questions just ask.

14 cups water
Chicken Feet (I used about a pound and a half)
2 Carrots, halved
1 stalk Celery, halved
1 handful chopped white onions
1 tablespoon soy sauce
OPTIONAL: I like to use a soup seasoning called Vegeta (found in most Eurpoean markets) which is just like Chicken Boullion in a powder form. I added about 2 heaping tablespoons. You can also use Chicken Boullion cubes for a better chicken taste, use 1 boullion cube.

Put vegetables in water and let boil. Turn down to medium heat and add in Chicken Feet, spices and seasoning. Let simmer for 2 hours. You can then add salt and pepper to taste. Drain the broth into a container and serve. You can throw the feet away or eat them. You can also add noodles to this broth to make chicken noodle soup or just drink the broth itself. I have started drinking at least a cup each day.




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Holly
(Login DancingArianFlame)
SENIOR MEMBER Re: Susie's Chicken Feet Soup February 2 2009, 10:27 AM


very nice! I also was thinking about adding soy sance and an oxo cube i'm gonna buy 12 chicken feet make it into a broff then put it in 7 seperate containers so i can eat it everyday like it was mentioned on here. Also, i think beansprouts would be a nice touch! but ofcourse because im making up a big batch i have to add them separatly everyday maybe a tiny bit of chili powder as well. i think it's good to add some boobie food that has been mentioned here like, soy sauce, carrots, broccoli, sesame seed etc. your recipe sounds delish!


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Holly
(Login DancingArianFlame)
SENIOR MEMBER Re: Susie's Chicken Feet Soup February 2 2009, 10:29 AM


onions? will they stay nice if there in the fridge for 7 days in the broff? are they a good boobie food? it doesnt really matter actully because there really good for you i think abit of garlic would taste nice init too to help fight off colds too


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susie
(no login) Re: Susie's Chicken Feet Soup February 2 2009, 5:55 PM


Thanks for your response Holly! I think adding bean sprouts would be good...and sounds delish. I did add onions in mine while the broth was cooking. However I threw out the chicken feet and I drained the broth and threw away all the cooked vegetables. You can choose to eat your cooked vegetables. However I'm not sure if I would leave them in. Since the broth will turn jelly-like in the fridge I'm not sure how well they would keep in there. But I think the more boobie friendly foods added while it's cooking..the better! I just kept the broth and keep it in the fridge. I scoop out some of the broth gelatin each day, put it in a cup, and heat it up till it turns into broth again. It's actually really nice for the cold days cause it really warms you up!

soy jello
April 24 2009 at 6:45 AM fengshui (Login fengshuiTW)
SENIOR MEMBER

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Saw this recipe using gelatin, thought it would be a win-win for NBE or helpful for those who can't do chicken feet soup.
I have never tried, hope if anybody gives it a shot would share how it tastes or whatnot.

Basically, use soy milk to replace water to make jello or pudding.
Simmer soy milk, mix in gelatin powder, pour in jello cups (add in fruits or stuff you like-optional), let cool. Now you have desserts for boobies.

Pig trotters & knuckles soup (pig feet & hocks)
August 17 2007 at 3:49 PM
kieyah (Login kieyah)
SENIOR MEMBER

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I cannot find chicken feet here. So here is the soup I made.
4 smoked pork hocks
4 pig feet (split in half)
3 long slices of ginger root
7 dried ****aki mushroom
dash soy sauce
enough water in stock pot to cover pork
may want to add bullion/salt to taste
boil for 4 hours, allow to cool, place pot in fridge to chill overnight then scoop of solid fat from top of soup. now I can make into batches for each day. This soup would also be good if added beans, veg, potato

some I will make into egg drop soup like this
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
EGG DROP SOUP:
place soup on sauce pan and bring to light simmer
scramble 2 large eggs in bowl
when soup has come to boil, lower heat to medium. begin stiring soup in one direction and slowly add the eggs while stirring constantly in one direction. This makes the egg turn into little white strips in the soup. I also like to add a little cream and sometimes bits of veg or meat. yummy




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Tiger Lily
(Login tiger.lily)
SENIOR MEMBER Pig knuckles recipe April 8 2008, 9:48 AM


Ingredient: pig knuckles, cuttlefish, dried oysters, seaweed, garlic, mushrooms, soy sauce, seasonings like cinnamon & fennel, white rice.
Method: put pork knuckles, cuttlefish, garlic, mushrooms, soy sauce, cinammon & fennel and any other seasonings, sugar, salt, pepper if you like, all in pot with plenty water. Heat up to boil water and then turn heat down to simmer. Then deep fry dried oysters. After one hour of simmer add oyster and seaweed to pot. Contine simmer for another hour, for 2 hours simmer total. Then serve hot with white rice.




may
(Login Cselestyna)
SENIOR MEMBER Re: Pig trotters & knuckles soup (pig feet & hocks) October 30 2008, 8:46 AM


i was wondering, do you think adding fresh oysters would be okay instead of dried ones? and also do we have to deep fry the dried ones or could we skip the deep frying part and add them straight to the soup?


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Tiger Lily
(Login tiger.lily)
SENIOR MEMBER Re: Pig trotters & knuckles soup (pig feet & hocks) November 4 2008, 6:53 AM


I guess you can do like that. Oysters is not critical to recipe, but always cook seafood thoroughly.