Yield: 6 servings
|3.00 pounds||pig's feet; cut 2 pieces|
|8.00 cup||chicken stock|
|2.00 \N||onions; quartered|
|2.00 \N||celery stalks; cut 2 long pieces|
|1.00 tablespoon||chopped garlic|
|8.00 \N||star anise|
|¾ cup||raw peanuts|
|1.00 cup||sliced shiitake mushrooms|
|1.00 cup||chopped mustard cabbage|
|1½ teaspoon||peeled; minced fresh ginger|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
In a large sauce pan, combine the pig's feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1½ hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve. This recipe yields 6 servings.
Comments: The original recipe title as listed is Papas Island Pig Feet Soup With Wild Mountain Mushrooms, Mustard Cabbage, Peanuts And Ginger.
Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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