Chicken Feet Soup
Easy to find ingredients you have in your fridge or pantry.
Frozen chicken feet Taiba Frozen Chicken Brand, -learn how to defrost frozen chicken– ½ Kilogram chicken feet, ¼ teaspoon black pepper), 2 medium sweet potatoes (kamote),
2 potatoes, water, 1 tablespoon veg oil, 1 large onion, minced, 4 cloves garlic, minced, 1 scallion, chopped, 4 sprigs thyme (dried thymes is ok too), 2 cups diced squash/pumpkin
salt (taste and adjust accordingly), 2 birds eye chili/labuyo, 2 medium carrots, chopped, 1 Sweet corn, sliced (optional)
Directions
- Clean the chicken feet and chop off the toes where the nails is. Prepare to peel and chop the vegetables.
- Peel, cut into bite size pieces (uniform size if possible) and wash. Soak the prepared vegetables in a bowl covered with water to prevent from discoloration.
- In a stockpot, heat the oil over medium heat and saute garlic, onion, chopped scallion and thymes.
- Adjust the heat down to low and let it simmer for about 4-5 minutes.
- Then add the cleaned chicken feet to the pot. Adjust the heat to med-high.
- Pour in about 4-6 cups of hot water to the pot and let it boil.
- Adjust heat to medium or rolling boil and remove pot cover for about 25-30 minutes.
- Next, add all the other ingredients, bring back to a boil and let cook for another 25 minutes or so (add more water if needed so everything is covered). Season with salt only if needed, adjust to your taste preference because the broth cubes is already salted. During the cooking process you may need to skim off any floating scum or residue.
- Before turning of the heat, the goal is to make sure the chicken feet is very tender and the vegetables are so tender and they’re starting to dissolve in the soup. This will also thicken the soup nicely.
- Add the thai red chili peppers in the soup ‘whole’ and try not to break it. We want the flavor of the pepper and not the raw heat.
- Serve hot and enjoy!
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