🥣眉豆花生雞腳湯 
🥣 Chicken Feet Soup with Black-Eyed Peas and Peanuts
Cooking Instructions
- 1
Soak the peanuts, black-eyed peas, dried tangerine peel, and candied dates in water for at least half an hour.
- 2
Clean the chicken feet and pork. Trim the claws off the chicken feet and cut the pork into small pieces.
- 3
Blanch the chicken feet and pork, then rinse with cold water and set aside.
- 4
Peel and cut the carrots into small pieces.
- 5
Scrape the pith off the dried tangerine peel and set aside. Rinse the peanuts, black-eyed peas, and candied dates and set aside.
- 6
Place the dried tangerine peel in water and bring to a boil over high heat. Add all the ingredients, bring to a boil again, then simmer for half an hour. Reduce to medium-low heat and cook for another hour and a half. Season with salt to taste.
- 7
Cooking note: The peanuts tend to be hard. If you prefer them softer, soak them for two to three hours before cooking. Black-eyed peas soften easily, so soaking them for half an hour before cooking is sufficient.
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