Peanut soup with chicken feet

Ingredients:
10 to 12 chicken feet, claws trimmed
2 large pork bones, fat trimmed
10 Chinese red dates or jujubes
100g large peanuts with skin
Salt to taste

Method:
1. Heat up a large pot of water and when it's boiling, blanch the pork bones in it to remove the blood and scum. Rinse and set aside.
2. In a large soup pot, heat up 2 litres of water. When water boils, add chicken feet, pork bones, peanuts and red dates. Bring back to a boil and then reduce to a simmer.
3. Let soup simmer for at least 1 hour; longer if you have the time. Salt the soup to taste only before you are ready to serve.
4. Serve soup and the chicken legs separately if you like to chew on the bones and peanuts. Otherwise, discard the meat.

Recipe source: Today newspaper