Basic Chinese Chicken Soup Stock (Soup Base)

6 pieces of chicken feet
2 large pieces of snow fungus
4 large fuji apples
1 tablespoon of apricot kernels
1 small piece (strawberry-sized) ginger (whole and skinned)
2 pieces of dried scallop

How do I prepare it?

1. Start boiling your water soup
2. In a separate pot, blanch the chicken feet and strain it removing any dirt and debris from the blanching
3. Trim the nails and hardened skin from the chicken feet and add them to the boiling water of your soup
4. Soak the snow fungus (approximately 2 large tennis ball-sized pieces) in cold water for 20 minutes) and cut into smaller pieces
5. Wash, core, and quarter the apples
6. Add the apples, snow fungus, dried scallops, and apricot kernels into the soup 
7. Peel the ginger and throw into the soup whole
8. Boil for at least 60-90 minutes on high heat.  The longer you boil it, the tastier the soup!

 Any benefits?

• This soup derives most of its benefits from the snow fungus.

Any precautions?

• None that I can think of.  Enjoy!