Recipe: Chicken Feet and Scallop Soup

 

 

 

 

 

 

 

 

Ingredients:

  • 3 pairs chicken feet
  • 300g kampung chicken
  • 2 dried scallops
Herbs
  • 10g kei chee
  • 25g tong sum
  • 4 red dates, pitted
  • 10g dried longan flesh
  • 1.5 litres hot water
  • 1 tsp salt or to taste
WASH chicken feet and chop off the claws. Scald for 1 minute in hot water. Scald chicken in hot water for 2-3 minutes. Drain.

Put chicken feet, chicken, herbs, scallops, red dates and longan flesh into a double boiler. Pour in hot water. Cover with the lid and double boil for 3 hours over a low flame.

Add seasoning and serve soup hot with a small plate of light soy sauce as a dipping sauce for the cooked ingredients.

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