Kabocha Squash Chicken Feet Soup (南瓜雞腳湯)
Ok, I wasn’t really thinking… I thought since kabocha squash is 南瓜 (pumpkin in Chinese), I can substitute it for a regular pumpkin, which my mum uses. While it’s fine to use it, as it’s just another gourd to make the soup sweet, the texture after boiling is quite different than that of pumpkin. Needless to say, the end result wasn’t what I was expecting, though still good. So go ahead and try both!
- 1 kabocha squash, peeled and de-seeded, cut into large chunks
- 7 pairs of chicken feet
- 3 pork bones
- 2 tsp apricot kernels
- 6 lotus seeds
- A handful of peanuts
- 2 dried figs
- 1 dried octopus tentacles
- 2 slices ginger
- 1 tsp Chinese cooking wine
- 2L water
- Soak the octopus tentacles for 10min then rinse, paying particular attention to getting any dirt out of the suction cups.
- Cut off the fingernails on the chicken feet with a pair of scissors.
- Boil a large pot of water and pre-blanch the chicken feet and pork bones separately for 4min each. Then rinse twice by swirling it around in a large bowl or your sink like you’re doing laundry. This is to get rid of any impurities and blood clots. Set aside.
- Peel, de-seed, and cut the kabocha squash into large chunks. Evenly place the squash at the bottom of the pressure cooker (I just found I had to do this to have enough room for the other ingredients plus water!).
- Rinse the apricot kernels, lotus seeds, peanuts, and dried figs and place in the pressure cooker.
- Add in the chicken feet, pork bones, and water.
- In a small pan, briefly fry the ginger then add in the octopus tentacles and quickly pour in the cooking wine. When the tentacles are curled, add it and the ginger into the pot.
- Turn on the pressure cooker to the “Soup” setting and press “Adjust” to bring the time up to 40min. When it’s finished cooking, unplug and let it decompress naturally, or slowly turn the pressure knob to release pressure.
- Skim the oil and add salt to taste.