This chicken ramen noodle soup is perfect for winter, its hearty and comforting and with notes of floral sezchewan peppercorn, sweet cinnamon, licorice fennel and star anise its a tongue teaser for sure. The sezchewan chili oil is the cherry on top and elevates this simple soup to the next level. Whether you choose to amp up the soup with the chili oil or not, its a crowd pleaser no matter how you prefer it. It's a labor of love and a few extra steps but totally worth it in the end. I hope you enjoy this recipe! 

This famous South Asian main course is made with the trotters (hoofs) of a goat or cow. Traditionally the trotters are cooked for hours until they release their gelatin which is considered good for people who have arthritis and knee problems. My recipe uses the traditional spices but the cook time is much shorter since I use an instant pot to boil the trotters first. It's a very simple recipe using regular spices easily available at home but the flavor is very deep and tastes like they have been cooking for hours.

How to make Paye

You can use cow trotters as well for this recipe, personally we enjoy mutton trotters.

The most important task in cooking the trotters is to make sure they are properly cleaned and no hair remain on the bones itself. For that you will first need to apply 1/2 cup flour (wheat or all purpose) toss well until the flour stick to the trotters. After 5 mins, scrub the flour off the trotters using your hands, this will get rid of any hair stuck on the trotters. Thoroughly wash and rinse the trotters with water and set aside, they are not ready to use.  

You will need basic spices for this recipe, salt, cayanne, paprika, garam masala, roasted cumin and coriander powder and cumin seeds. 

You will also need 1 large onion blended for 1 lb of mutton trotters.