Chicken Feet and Astragalus Broth
A silky, golden Chinese tonic broth built on chicken feet, which release collagen and gelatin during long simmering. Astragalus root adds subtle sweetness and traditional wellness properties, while goji berries, ginger, and red dates round out the flavor profile. This is a nutrient-dense, deeply restorative broth served as a light meal or used as a base for other dishes.
- Prep
- 20 min
- Cook
- 3 hr
- Total
- 3 hr 20 min
- Makes
- About 1.5 quarts (1.4 liters) of broth
Steps
Before you start
- Rinse the chicken feet under cold water and trim any long toenails or debris
- Blanch the chicken feet in boiling water for 2–3 minutes, then drain and rinse well under cold running water to remove scum and impurities
- Gently crush the astragalus pieces with the flat side of a knife or a mallet to expose the interior and aid extraction
- Have a 6-quart pot ready and all ingredients measured and prepared
Combine ingredients and bring to a boil
- Place the blanched and rinsed chicken feet in a 6-quart pot.
- Add the crushed astragalus, smashed ginger slices, red dates, and the first measure of goji berries (0.25 cup/40 g).
- Pour in 8 cups (1920 ml) of cold water.
- Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface in the first few minutes.
- Once the broth is at a full boil, reduce the heat to low.
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Ready when: Broth reaches a rolling boil and initial foam is removed
Tip: Thorough blanching of the feet before simmering prevents a cloudy broth and removes off-flavors.
Simmer low and slow
- Reduce heat to low and place the lid partially ajar (or use a lid with the vent cracked).
- Maintain a gentle simmer—just a few bubbles breaking the surface—for 3 hours.
- Do not stir.
- The long, gentle simmering extracts collagen and gelatin from the chicken feet, creating a silky mouthfeel and rich flavor.
- Occasionally skim any foam that rises.
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Ready when: Broth is golden, silky, and aromatic; chicken feet are very tender
Tip: Resist the urge to boil rapidly; a slow simmer yields a clear, more delicate broth.
Strain and season
- Remove from heat.
- Using a fine-mesh strainer or spider skimmer, carefully strain the broth into a clean pot or bowl, discarding the solids (chicken feet, astragalus, ginger, red dates, and goji berries).
- Taste the broth and season with salt to your preference.
- You should have approximately 1.5 quarts (1.4 liters) of finished broth.
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Ready when: Broth is strained and seasoned to taste
Tip: If the broth has cooled, fat may have solidified on top—simply lift it away if you prefer a lighter version.
Serve or store
- Ladle the warm broth into bowls.
- Optionally garnish with fresh goji berries (2 tablespoons/15 g).
- Serve hot as a light meal, as a base for congee, or as a restorative tonic on its own.
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Ready when: Broth is hot and ready to serve
Good to know
Tips
- Blanching the chicken feet before simmering is essential for a clear, clean-tasting broth. Skip this step only if you prefer a richer, cloudier broth.
- Astragalus and other Chinese medicinal herbs can be purchased dried at most Asian markets or online; look for them in the bulk herbs or TCM section.
- For a richer, more gelatinous broth, do not skim the surface during simmering. For a clearer, lighter version, skim regularly.
- This broth is traditionally served as a wellness tonic, often consumed on its own or used as a foundation for congee, noodle soups, or stir-fried dishes.
Make ahead
You can prepare the broth up to 3 days ahead. Store it in an airtight container in the refrigerator, then reheat gently on the stovetop before serving. You can also freeze the broth for up to 3 months; thaw overnight in the refrigerator and reheat on the stovetop.
Storage & reheating
Room temperature: not recommended due to the perishable nature of the broth. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or freezer bags. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop over medium heat until steaming; do not boil.
Substitutions
- dried red dates (jujubes) → 1–2 dried shiitake mushrooms or 2 pieces of dried angelica root (當歸). Each adds subtle umami and sweetness. Reduce quantity if using angelica, as it is quite potent.
- dried goji berries → 3–4 pieces of dried tangerine peel (陳皮) or omit entirely. Tangerine peel adds brightness and aids digestion in traditional Chinese medicine. The broth will be less sweet without goji.
- astragalus root (黄芪 huáng qì) → 3–4 slices of dried American ginseng or 1 piece of dried ginseng root. Both add warming, tonic properties. Use sparingly as ginseng is potent; adjust quantity to taste.
- chicken feet, cleaned and blanched → 1.5 lbs (680 g) chicken bones and 0.5 lbs (225 g) chicken thighs or a whole small chicken. This will reduce the gel content and cooking time slightly (reduce simmering to 2 hours). The broth will be less rich but still flavorful.
