Watercress Soup with Chicken Feet, Peanuts, and Hyacinth Beans

Name: Watercress Soup with Chicken Feet, Peanuts, and Hyacinth Beans
Yield: 4 servings
Cuisine: Soups
Ingredients: 400 g Watercress; 300 g Chicken feet; to taste Peanut; to taste black-eyed pea; a pinch Salt; 1 piece Ginger

A slow-simmered Cantonese soup of watercress, chicken feet, peanuts and hyacinth beans, boiled in a clay pot for a gelatinous, deeply savory and collagen-rich broth.

0 minNewEasy Soups Pot-cook Light

Instructions

1
Wash the watercress a few times under running water after buying it, then soak it in a little salt for twenty minutes.
2
Prepare chicken feet by removing the nails, and peanuts and black-eyed peas (soak them overnight in advance).
3
Bring water in the pot to a boil, add chicken feet, and boil for 3 minutes to blanch.
4
Scoop up and rinse clean.
5
Take a clay pot and add an appropriate amount of water (I added five bowls of water and ended up with four bowls after cooking).
6
Put the peanuts, black-eyed peas, chicken feet, and ginger pieces all into a clay pot and bring to a boil over high heat.
7
Add the washed watercress, bring to a boil again, then reduce to low heat and simmer for 1 hour. Season with salt in the last 15 minutes before the soup is done.
8
The soup that has been cooked.