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Chicken Feet & Peanuts Soup

Chicken Feet

Chicken Feet & Peanuts Soup Recipe

This Chinese-style chicken soup is rich in collagen - great for hair, skin, nails and staying youthful.

Serves: 3-4

Prep Time: 15 mins

Cook Time: 2 hrs 5 mins


  • 400 grams (or about 30) chicken feet
  • 1 whole chicken bone about 200-300 grams
  • 100 grams raw peanuts
  • 8 pitted red dates
  • 5 garlic cloves peeled
  • 2.5 litres water
  • salt to taste


  1. Prep chicken feet by peeling away the outer yellow skin, if any. Chop off and discard the tips of the claws (nails).
  2. In a pot of boiling water, blanch chicken feet and chicken bones for about 5 minutes. Rinse and drain.
  3. In a soup pot, add blanched chicken feet, chicken bone, peanuts, red dates, garlic and 2.5 l water. Bring to a boil, then reduce heat to a simmer (with a slight ventilation opening on the lid) for about 2 hours. Season to taste with salt.

Leave a Comment

44 Responses to “Chicken Feet & Peanuts Soup”

  1. Yanlin — February 18, 2013 @ 11:44 pm

    What’s the use of putting garlic?


    • wiffy replied: — February 19th, 2013 @ 12:34 pm

      they flavour the soup, but you may omit it if you like.


  2. Kathleen — April 12, 2013 @ 12:39 am

    I am sure this is a delicious soup, but could you tell me, how does one eat chicken feet? do you eat just the meat, or are the little bones crunched up?



    • wiffy replied: — April 18th, 2013 @ 8:37 pm

      We eat the skin on the feet, leaving behind the bones :)


  3. jenny16 — June 22, 2013 @ 7:35 am

    I also love chicken feet.most people in Sydney dont know anthng about them and don’t like the look of them but I think they are wonderful.I bake them in a baking baking bag until they are nearly falling apart with all the Chinese spices and they are great to nibble and my nails are so good now.I also make a great soup.


  4. Sueann — August 3, 2013 @ 12:14 am

    In your recipe, besides the chicken leg , chicken bones are also require. Usually I go to wet market to get my chicken bones for chicken stock, and there are a variety. Which part of the chicken you recommend ?


  5. Yvonne — January 15, 2014 @ 1:09 pm

    Will the peanuts turn very soft after boiling for 2 hours? Sometimes I use peanuts for porridge but they’re still rather crunchy after cooking for about 1 hour.


  6. Niki — January 20, 2014 @ 12:05 pm

    Can I use another ingredient besides peanuts in the soup? My daughter is allergic to peanuts, but I think she’ll love this soup..I know the flavor may change, but anything else I can substitute with? Thanks.


    • wiffy replied: — January 21st, 2014 @ 11:43 am

      Hi Niki, there is no need to substitute the peanuts, just omit them, as not everyone add peanuts to this soup.


  7. Meg — February 18, 2014 @ 8:59 am

    I’ve tried the recipe and I love what the garlic does to the flavour of the soup. However, when I tried the soup it was abit too bland despite adding salt and some light soya sauce. I bought slightly more than 400g of chicken feet but it amounted to barely 15 of them…

    To add volume and taste to the soup, I decided to empty my pack of raw peanuts (300g), so adding 200g of raw peanuts did help…


    • wiffy replied: — February 18th, 2014 @ 9:58 am

      I think you need to simmer for a prolonged time, at least two hours. And even better, keep warm in thermal pot until ready to serve.


  8. Chelsea — November 4, 2014 @ 4:21 pm

    Hi, could you substitute peanuts for black beans? If so, the remaining ingredients will remain the same? Thanks! :)


    • wiffy replied: — November 5th, 2014 @ 12:54 am

      If you use black beans, the taste of this soup will be a bit different (more black bean than chicken feet taste) but I do think it will be delicious. You can omit the peanuts in this recipe if you want. You can do a search for “black bean soup” recipe on the site if you are interested :)