Add in water to the pot, begin to boil.

Wash the whole chicken, remove the skin and trim excess fats. Separate the carcass from the meat and wash with salt and water.

Add the carcass into a soup bag and place in the pot of boiling water.

Add in vinegar and boil for 1 hour.

Clean the chicken feet and set aside.

Wash all vegetables thoroughly.

Soak the peanuts (optional to remove the peanut skin after soaking). Set aside.

Cut the dried squid into slices, soak in water and set aside.

Soak the red dates in water until soft. Remove the seeds (if any). Set aside.

Remove the lotus root skin and slice into thin pieces. Set aside.

Once the chicken broth is boiling, add in the chicken feet, peanuts, dried squid, red dates and lotus root. Let the soup boil for 20 minutes, then reduce to a low heat and simmer for 1-2 hours.

Add in the chicken meat. Cook thoroughly for 5-15 minutes, then skim off excess oil.

Season with salt and pepper. Serve the soup with cut chilli and soya sauce.