Chicken Feet Herbal Soup with Mushrooms

Servings

2–3 servings

Prep Time

20 minutes

Cook Time

60–90 minutes

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Ingredients

• 500 g chicken feet, cleaned and nails removed

• 300 g chicken meat or chicken bones (optional, for richer broth)

• 6–8 dried shiitake mushrooms

• 1 white radish (daikon), cut into large chunks

• 3–4 dried red dates (jujubes)

• 2 slices fresh ginger

• 1.2–1.5 liters water

• Salt, to taste

• Chopped green onions or cilantro (for garnish)

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Instructions

Step 1: Prepare the Ingredients

Soak the dried shiitake mushrooms in warm water for 20–30 minutes until softened. Squeeze out excess water and trim off the stems.

Rinse the chicken feet thoroughly. Blanch them in boiling water for 3–5 minutes to remove impurities, then drain and rinse again with clean water.

Step 2: Start the Soup

In a large pot, add water and bring to a boil. Add the blanched chicken feet, chicken meat or bones (if using), ginger slices, and red dates.

Reduce the heat to low, cover, and simmer gently for 40–60 minutes. Skim off any foam that rises to the surface.

Step 3: Add Vegetables and Mushrooms

Add the soaked shiitake mushrooms and radish chunks to the pot. Continue simmering for another 20–30 minutes until the radish is tender and the soup develops a rich, golden color.

Step 4: Season and Finish

Season with salt to taste. Remove ginger slices if desired. Garnish with chopped green onions or cilantro before serving.

Serve hot.

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Serving Suggestions

• Enjoy as a warming soup or light main dish

• Serve with steamed rice

• Ideal for cold days or recovery meals