Chicken Feet and Papaya Soup with Peanuts
Chicken Feet and Papaya Soup with Peanuts is a flavorful and nourishing dish that combines unique and complementary ingredients. The chicken feet provide a rich, gelatinous texture and depth of flavor, while the papaya adds a subtle sweetness and a hint of tropical freshness. Peanuts introduce a delightful nutty element that enhances the overall taste of the soup. This soup is not only comforting but also packed with nutrients, making it a wholesome choice for any meal. It’s a great option for those looking to enjoy a traditional dish with a blend of savory, sweet, and nutty flavors.
Clean the chicken feet thoroughly and remove the nails.
Add the chicken feet, peanuts, papaya chunks, and ginger slices to the pressure cooker. Pour in the water (about 6 cups, depending on the size of your pressure cooker).
Seal the lid and set the pressure cooker to PRESSURE COOK for 20 minutes. Once cooking is complete, allow the pressure to release naturally for about 10–15 minutes.
Season the soup with salt to taste. Optionally, add some goji berries and simmer for another 5 minutes. Serve hot.
Clean the chicken feet thoroughly and remove the nails. Soak the peanuts for 1 hour to soften them.
In the Thermomix bowl, add 1 liter of water and set to 10 min | Varoma | Speed 1. Place the chicken feet in the mixing bowl to blanch. Drain and set aside.
Discard the blanching water. Add the blanched chicken feet, soaked peanuts, papaya chunks, and ginger slices into the Thermomix bowl. Add 1.5 liters of water. Set to 60 min | 100°C | ⤺ Speed Spoon.
Once the soup is ready, add salt to taste. Optionally, add goji berries and cook for an additional 5 min | 100°C | ⤺ Speed Spoon. Serve hot.
Ingredients
Directions
Clean the chicken feet thoroughly and remove the nails.
Add the chicken feet, peanuts, papaya chunks, and ginger slices to the pressure cooker. Pour in the water (about 6 cups, depending on the size of your pressure cooker).
Seal the lid and set the pressure cooker to PRESSURE COOK for 20 minutes. Once cooking is complete, allow the pressure to release naturally for about 10–15 minutes.
Season the soup with salt to taste. Optionally, add some goji berries and simmer for another 5 minutes. Serve hot.
Clean the chicken feet thoroughly and remove the nails. Soak the peanuts for 1 hour to soften them.
In the Thermomix bowl, add 1 liter of water and set to 10 min | Varoma | Speed 1. Place the chicken feet in the mixing bowl to blanch. Drain and set aside.
Discard the blanching water. Add the blanched chicken feet, soaked peanuts, papaya chunks, and ginger slices into the Thermomix bowl. Add 1.5 liters of water. Set to 60 min | 100°C | ⤺ Speed Spoon.
Once the soup is ready, add salt to taste. Optionally, add goji berries and cook for an additional 5 min | 100°C | ⤺ Speed Spoon. Serve hot.
