Samp and chicken feet
Samp and chicken feet

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, samp and chicken feet. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Samp and chicken feet is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Samp and chicken feet is something that I have loved my whole life.

the best recipe for chicken feet. I saw you killing the chicken at res. Tasty, nutritious and wholesome chicken feet soup recipe - an anti-aging soup containing collagen good for your skin and bones.

To get started with this particular recipe, we must prepare a few ingredients. You can cook samp and chicken feet using 8 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Samp and chicken feet:
  1. Take 500 g samp
  2. Make ready 250 g Rama
  3. Prepare 1 %1\2 spoon aromat
  4. Make ready 47 g cream of mushroom soup
  5. Make ready 3 spoons cremora
  6. Make ready 500 g chicken feet
  7. Get 1 teaspoon chicken stock
  8. Take Pinch aromat for taste

Thousands of new, high-quality pictures added every day. This recipe is part of our collection of Steamed Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year! If you're new to dim sum, steamed chicken feet (aka Phoenix Claws).

Steps to make Samp and chicken feet:
  1. Rinse samp and cook on a medium heat stove until soft then make sure to drain water,then add aromat,cremora,Rama and cream of mushroom soup
  2. Boil chicken feet and add chicken spice and to taste add aromat until soft then serve

Chicken feet, though sounds weird for some of your guys, but it is really one of the best parts of chicken. When the chicken feet are deep-fried well. If you do not care about the texture that much, just soak. Samp is dried corn kernels that have been stamped and chopped until broken but not as fine as Mielie-meal or mielie rice. The coating around the kernel loosens and is removed during the pounding and stamping process.

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