- 750 g chicken whole legs, chopped
- 2 chicken wings
- 5 dried Chinese red dates, seeded and rinsed
- 1 tsp white peppercorns
- 1.2 litres water
- 100 g petai
- Salt to taste
- Bring water to a boil, put in chicken, red dates and peppercorns. Cover and bring to the boil.
- Reduce the heat and simmer for 40-45 minutes. Skim any scum off the surface when the chicken is tender.
- Add petai and salt to taste. Cook for a further 10 minutes.