Stewed chicken feet with Angelica sinensis is a Cantonese soup I like very much. In Cantonese cuisine, Angelica sinensis is a kind of medicinal material commonly used for soup or stew. It is sweet, warm and moist. It can replenish blood and activate blood circulation, reduce swelling and relieve pain. And for women, angelica can regulate menstruation, relieve pain, moisten intestines and defecate, and also help with anemia.


5 chicken feet
50g pork (lean)
5g Angelica
4 jujubes (dry, large)
6 dried longan
1 handful of Chinese wolfberry


Step 1
Chop chicken feet into small pieces, cut lean meat into pieces, and wash red dates, medlar, longan and medicinal materials

Step 2
Boil water in the pot, add chicken feet and lean meat after boiling

Step 3
Remove after blanching, rinse the floating foam on the surface, put it into a stew cup, add red jujube, medlar, longan and medicinal materials, and add sufficient water

Step 4
Stew in water for 2-3 hours

Step 5
Add a little salt to taste before drinking