Cut chicken feet into two at the joint. Blanch in hot water.
Bring one litre water together with a stalk of spring onion and a slice of ginger to a boil. Blanch sea cucumber for one to two minutes. Dish up and drain.
Heat wok with two tablespoons oil and a dash of sesame oil. Saute garlic until fragrant. Add sea cucumber, chicken feet and mushrooms. Stir-fry well. Dish up and set aside.
Put all the herbs into a claypot, add one litre water and bring to a boil. Add chicken feet, chicken and sea cucumber. Simmer for 30 to 35 minutes, over a gentle heat, or until chicken feet are just tender. (add more water if necessary.)
Add quail´s eggs, button mushrooms and dried mushrooms. Bring to a boil for 10 to 15 minutes. Add seasoning. Serve hot.