Chinese women traditionally stay home for 30 days postpartum. There are all these rules about what you can and cannot do; what you should and should not eat. My mom stayed with us for five weeks and cooked vigorously. I could hear her muttering menu planning all day long. No Chinese leeks, no daikon radish, plenty of fish and plenty of soup. She yelled at me every time I drank cold water and frowned because I wouldn’t drink any medicinal tonics.
I did agree to drink soup daily and the weather suited it in February and March. I gladly slurped and even drank many by the mug fulls one handed while breastfeeding Caya. Pigs’ Feet and Peanut Soup is classically known as a milk supply boosting soup. I have no scientific proof of this, but I do have a healthy milk supply. If anything, this collagen rich soup can’t hurt and it’s a pretty mauve-ish color.
You can buy pigs’ feet at most butcher shops and they should be happy to cut them up for you. Some serve the pigs’ feet with the soup and some don’t — it’s up to you.
Pigs’ Feet and Peanuts Soup
~8-10 servings
- 3 pigs’ feet (about 2.5 lbs), cut into large chunks
- 1 cup dried red peanuts (shelled)
- 1/2 oz peeled ginger, cut in half and smashed
- kosher salt to taste
Instructions –
1. Bring a large pot of water to a boil. Add pigs’ feet and bring back to a boil. Drain the pigs’ feet immediately. Rinse and drain again.
2. Return to the pot (clean and empty) with 3 quarts of water. Add peanuts and ginger. Cover and bring to a boil. Reduce to a simmer and cook covered for one hour.
3. Add salt to taste and simmer for another 30 minutes. Serve or cool down to store.
*Store left-overs in airtight containers in the refrigerator for up to 10 days. Reheat in the microwave or on the stove top.
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When I saw that shot of the soup, the “face” with the big lips, funny nose (complete with wart!) and bulbous closed eyes, just jumped right out at me! Too many years spent as a military photographer, Lon! Good shot, and I am sure the soup was great. For anyone who cannot see it, look to the right of the Chinese spoon with the peanuts!
Beautiful young lady you have there, Jessica and Lon! Congratulations, from Doug and Marie in BC who just acquired great grandchild # 8, another adorable little gal, born on my birthday, Jan 4!
Hey Jessica great to see you blogging after ages and congrats to Lon and you
Again, congratulations and wishing all the best! I hope that one day soon I’ll be visiting your great city and can meet you and the beautiful daughter! And one thing you will quickly learn….mom knows best! So eat up that soup! xox
Thanks so much Doug, Kalyan, and Jamie! I love that blogging has brought me friends from across the globe: Canada, India, and France!
I love reading this blog. I too just had a child, and my Chinese mother and aunties kept bringing me this soup! You’re right, don’t know if it works, but it tastes good, and I’m sure it can’t hurt!
Is funny that you mention that because my cousin just gave birth this Easter and my aunt calls my mom to make the Chinese wine chicken soup. I know what you mean about these rules, my mom and my aunt are also cooking rigorously.
Congrats Wendy! Any other foods your mom is making?
Victor, congrats to your family. Those of us who have someone to cook for us postpartum are very lucky!
Simple and delicious! I will have to try this recipe, minus the childbirth. Congratulations though!
Interesting…my mom and mother-in-law both made me the Chinese version of chicken soup when I had just delivered.