hello friends, as usual, today I will present you Soup with Chicken Leg a meal that rarely can see it really healthy and stiff has prepared, you can try it in your own kitchen and I sure and sure that you are going golden
Ingredients
20 chicken feet
280 g pork spare ribs
200 g peanuts - soaked in hot boiling water for 1 - 2 hours. Discard soaking water
8 dried red dates
3 small dried cuttlefish
2 large dried honey dates
20 g ginger - sliced into thick pieces
9 cups of water
Salt
Instructions
Blanch chicken feet and ribs in boiling water for about 3 - 5 minutes to remove scum and dirt. Remove from pot, rinse and set aside.
Put all ingredients into a soup pot and bring it to a boil. Then let it simmer for 2.5 hours. Season with salt to taste and serve hot.
Cooking Notes
1. Prep time does not include soaking time for the peanuts.
2. If you cook this in a thermal cooker, put in all the ingredients and bring to a rolling boil. Then simmer for about an hour.
When you are ready to transfer the inner pot to the outer pot, turn up the heat and let it boil vigorously. Remove the pot from the stove and transfer it into the outer insulated pot. Let the trapped heat continue to cook the soup for 1-2 hours. Season with salt to taste.
Ingredients
20 chicken feet
280 g pork spare ribs
200 g peanuts - soaked in hot boiling water for 1 - 2 hours. Discard soaking water
8 dried red dates
3 small dried cuttlefish
2 large dried honey dates
20 g ginger - sliced into thick pieces
9 cups of water
Salt
Instructions
Blanch chicken feet and ribs in boiling water for about 3 - 5 minutes to remove scum and dirt. Remove from pot, rinse and set aside.
Put all ingredients into a soup pot and bring it to a boil. Then let it simmer for 2.5 hours. Season with salt to taste and serve hot.
Cooking Notes
1. Prep time does not include soaking time for the peanuts.
2. If you cook this in a thermal cooker, put in all the ingredients and bring to a rolling boil. Then simmer for about an hour.
When you are ready to transfer the inner pot to the outer pot, turn up the heat and let it boil vigorously. Remove the pot from the stove and transfer it into the outer insulated pot. Let the trapped heat continue to cook the soup for 1-2 hours. Season with salt to taste.
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