Ingredients:

• 1kg chicken bones (backs, necks, wings, or a carcass)
• 500g chicken feet
• 2 inches fresh ginger, sliced into thick coins
• 4-5 green onions/scallions, white parts only 8-10 cups cold water (enough to cover ingredients by 1-2 inches) 
• Optional 5-6 dried scallops

Instructions: 

• Prepare the chicken feet: Ask your poultry vendor at the wet market to clean and remove the outer yellow skin, or do this yourself by blanching briefly in hot water, then peeling off the yellow membrane. Cut off the claws.
• Blanch the bones and feet: Place chicken bones and feet in a large pot of cold water, bring to a boil, and let boil for 5 minutes. You'll see foam and scum rise to the surface. Drain, rinse thoroughly under running water to remove all impurities.
• Prepare your pot: Use either a traditional clay pot if you have one, or a standard stainless steel pot.
• Combine ingredients: Place the blanched bones and feet in your pot. Add the ginger slices and green onion whites. If using dried scallops, add them now. 
• Add water: Pour in enough filtered water to cover all ingredients by about 1-2 inches.
• Simmer gently: Bring to a boil, then immediately reduce to the lowest possible simmer. Skim off any foam during the first 30 minutes. Simmer gently, partially covered, for 3-4 hours.
• Strain and season: Strain through a fine-mesh sieve. Season with a small pinch of salt or a dash of light soy sauce if desired, though you can also leave the broth unseasoned for maximum versatility.
• Serve or store: Cool the broth quickly (place pot in a basin of ice water) before refrigerating for up to 3 days, or freeze in portions for up to 2 months. The fat will solidify on top when chilled and can be removed if desired.

Serving suggestions: 

• Use as a base for dishes like fish bee hoon (noodle) soup 
• Serve as a simple soup with your chicken rice meal
• Use for cooking your morning congee
• Sip as a nourishing tonic between meals in a vacuum flask

Notes:

• Chicken feet are significantly rich in collagen and widely available at all wet markets in Singapore
• For convenience, you can use your pressure cooker or slow cooker too

This simple but potent broth fits perfectly into Singapore's food culture where traditional Chinese soups are valued for their health benefits, especially for maintaining youthful skin and joint health.