CHICKEN FOOT SOUP

Ingredients

1 lb chicken foot

1 cup split peas (boil until almost liquefied)

1 lb pumpkin, peeled and cubed

1lb green fig

1lb English potatoes

2 blades chive, finely chopped

1 blade shadon beni, finely chopped

1 stick celery, finely chopped

2 clove garlic, minced

1 onion, finely chopped

1 medium tomato, chopped

1 tbsp canola oil

4 cups water

1 pack instant chicken soup

Cornmeal dumplings

1 cup flour

1 cup cornmeal

1 tbsp sugar

½ teaspoon salt

Water

Directions

1. Wash, clean and season chicken foot with ½ amounts of chive, shadon beni, celery, garlic and onion. Set aside to marinate for at least ½ hour.
2. Peel and boil green figs and potatoes separately. Cut into serving pieces and set aside.
3. Add oil to a large pot. Add remaining garlic, chive, shadon beni, celery, onion and tomatoes in pot. Allow to cook on low heat for a few minutes until tender.
4. Add liquid split peas, water, pumpkin and chicken foot and bring to boil. Let cook for approximately 20 - 25 minutes.
5. Add shaped dumplings to liquid. Add instant chicken soup and cooked green figs and potatoes and let cook for a few minutes more. Taste and adjust seasoning if necessary. Serve hot.
   
6. For the dumplings : Mix flour, cornmeal, sugar and salt. Add enough water to make a firm dough. Knead dough for a few minutes. Shape into a ball and set aside.
   
7. Roll in one inch pieces and place in soup when ready to cook.