Chicken Feet & Peanut Soup



8–10 pieces of chicken feet
6 ounces lean pork meat
6–8 ounces peanuts
2–3 ounces black-eyed peas
4 pieces of dried shiitake mushroom
2 slices of ginger 




Put the chicken feet in boiling water, cook for a few minutes, take them out and rinse with tap water. Set aside, for later use. Soak the peanuts, black-eyed peas, and dried mushroom in water for 15-30 minutes until they all turn soft. Boil 8 cups of water and add the chicken feet, lean pork meat, peanuts, black-eyed peas, and mushrooms. Cook on low to medium heat for 1 ½ hours. Add the ginger and cook for another half hour. Add salt to taste and serve.

Chicken feet soup is a common delicacy in Hong Kong; my mom used to make it for us. In New York, I tried to make it myself and remember the good old days of having my mother take care of all my dining needs. I called her to ask for advice on how to make the soup taste like hers, which is my favorite flavor.
— Tattfoo Tan