Singapore Style Chick Kut Teh

Recipe is from Spice n Pans with my own adjustment

What you need:

15g white peppercorns
5g black peppercorns
750g chicken feet and bones
enough water for blanching
3litre water
2 bulbs garlic skin on, wash
750g chicken parts, skin on
15g rock sugar
2 sweet corns, cut into 3parts
1 can button mushroom, halved
3tsp salt
a little chicken stock powder

Method:

1. Blanch chicken bones and feet in a pot of water enough to submerge them, bring to boil together. After boiling, let boil for about 5mins. Drain and clean them
2. Dry fry both peppercorn, stop when can smell the aroma and some are popping, then pound lightly to release more aroma, transfer to a soup bag
3. In another pot, boil 3litre water. When it's boiling, add in chicken bones and feet, chicken parts, garlic. Let cook with the lid on for about 30mins over medium fire
4. Add in rock sugar, corn and soup bag containing peppercorns, continue simmer for 30mins over low fire, keeping the lid on
5. Remove the soup bag, then add in mushroom, salt, chicken stock powder and continue to cook over medium fire for another 10mins
6. Check the taste and turn off fire

Note:

To have a more peppery soup, add in the peppercorns together with garlic and don't remove until the end of cooking process

My family (read: my kids) do not fancy strong peppery taste in soup, hence my adjustment above