Blaze Mushroom and Sliced Whelk Soup with Chicken Feet


  • 10 blaze mushrooms

  • 8 slices of dried Chinese yam

  • 60g of YuZhu

  • 10 dried longan

  • 3 pieces of sliced whelk

  • 2 sweet dates

  • 10 chicken feet

  • 200g pork

  • 2500ml water


  1. Soak the blaze mushrooms in water for 30 minutes.

  2. Soak the sliced whelks in water until they soften.

  3. Soak the dried Chinese yam and YuZhu in water for 20 minutes.

  4. Soak the dried longan in water for 20 minutes.

  5. Cut the nails on the chicken feet. Put the chicken feet and the pork in cold water. Cook on medium-low heat until it boils. Take them out and rinse clean.

  6. Put all the ingredients in cold water. Bring it to a boil and cook on high heat for 30 minutes. Turn down to low heat and simmer for 2.5 hours.