Homemade Sand Pot Angelica Rhizome and Jujube Chicken Feet Recipe

In late autumn and early winter, one can make some nourishing dishes, but I have a preference for heat.Angelica root should not be used in excess; just two or three slices are enough to provide a slight flavor. Ingredients:

　　10 chicken feet, 5 red dates,rhubarb 3 pieces of angelica root, 1 pinch of goji berries, 2 pieces of ginger.Seasoning: an appropriate amount of salt.

Procedure:First, wash the red dates and goji berries; cut the dates in half and remove the seeds. Soak with angelica root for a few hours; Next, clean the chicken feet by removing the toenails;

Boil the chicken feet to clean them;

Then, pour the soaked ingredients and enough water into a sandpot; add 2 slices of ginger and simmer over low heat until the flavors are released;

Add the chicken feet and continue cooking on medium-low heat for about 20 minutes. The chicken feet should turn yellow after absorbing the broth.

Add salt to taste when serving.

Photo of finished dish:Notes: First, I was told by elders that red date kernels are hot; this lesson stuck with me even as an adult. Whether there is scientific basis for this is not something I delved into deeply; the kernels are inedible anyway, so removing them makes sense.

Second, some people may wonder why we need to simmer the ingredients first before adding the chicken feet. Can they be added together?

I like my chicken feet with a bit of chewiness. So I delay their addition until later in the cooking process. Even if delayed, if the broth turns gelatinous after refrigeration, it means the chicken feet have released enough collagen.

Third, do not suddenly cool or heat the sandpot; start by adding water before turning on low heat and avoid moving it to a cold surface like a glass countertop to prevent breakage. This is based on my own experience.

One, as a child, I heard that jujube kernels are dry and hot, so when cooking for myself, I still removed the kernels from the jujubes. Whether there is any scientific basis for this, I did not delve into it deeply; all these are hearsay passed down through the community. Anyway, they are kernels and cannot be eaten, so removing them is a waste, hahaha;

Two, some classmates may wonder why we need to steep the herbs before adding the chicken feet. Can't they be added together? I prefer my chicken feet not to be too tender, with a bit of chewiness, so I delay their addition to the pot for boiling. Even if they are delayed in being put into the pot for cooking, when they are taken out after not being completely consumed and stored in the refrigerator, the medicinal juice will have solidified into jelly, indicating that the chicken feet have set well;

Three, a clay pot must be gradually heated or cooled; one should first add water before starting on low heat. After boiling, turn off the fire instead of moving the clay pot to a cold glass countertop, as this could cause the pot to crack. I have experienced this firsthand and thus feel compelled to repeat it here.