Tuesday, December 16, 2008

Chicken feet soup


240g fresh chestnuts
40g dried yam
8 chicken feet
320g spare ribs
2 slices ginger


Scald chestnuts in boiling water. Remove membrane.
Soak dried yam for 1 hour.
Scald chicken feet and spare ribs in boiling water. Dish up.
Boil water, put in all ingredients. Parboil over high heat for 10 minutes, turn to low heat and boil for 3 hours. Season with salt. Serve.

1 comment:

Tony Chan said...

yum yum.....I know someone may like this dish...

thanks for the information.