Fish Maw and Chinese Yam Chicken Feet Soup
A collagen-rich slow soup combining fish maw, chicken feet, Chinese yam, chestnuts and dried longan, blanched with ginger and rice wine then simmered into a glossy, deeply gelatinous tonic.
Instructions
- 1
Clean the chicken feet; soak and wash the Chinese yam, goji berries, chestnuts, and dried longan; cut the green onions into sections and set aside.
- 2
Boil a pot of water, add ginger slices, scallion sections, rice wine, and fish maw, blanch for 3 minutes, then remove and rinse clean. Boil another pot of water, add chicken feet, blanch for 5 minutes, then remove and set aside.
- 3
Put fish maw, chicken feet, chestnuts, Chinese yam, dried longan, and an appropriate amount of water in a pot and bring to a boil over medium heat. Along the way, I will skim the bubbles off the surface of the soup.
- 4
Simmer over low to medium heat for 2 hours. Add goji berries and a little salt for seasoning in the last 15 minutes before finishing, and it's ready.
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Ingredients
Main Ingredients
- Fish maw has been sentto taste
- Chicken feet15 pieces
- Dried Chinese yam5 pieces
- Longan flesh10 pieces
- Goji berryto taste
- Chestnut15 pieces
- alcohola pinch
Auxiliary Ingredients
- Ginger1 piece
- Scallion1 piece
Seasonings
- Salta pinch