1. Rinse chicken, remove fat, chop into pieces; dice lean pork; quarter apples with skin on, remove core and seeds; chop nails off chicken feet, set aside.
2. Remove operculum of giant conch, rinse, slice diagonally, tear and remove its innards.
3. Blanch chicken feet for 5-10 minutes to remove scum and blood. Boil a pot of water, blanch chicken and pork together, drain and rinse.
4. Boil a fresh pot of water, blanch giant conch, then rinse under running water.
5. Place ingredients in stewing pot in the following order: chicken feet, chicken, pork, conch; apple, dried scallop, dried tangerine peel, ginger and red date can be placed around the sides, first soak in hot water for 2-3 minutes, when the ingredients are heated up, discard the water, add half teaspoon of salt and a bit of sugar for seasoning, pour fresh water again into the pot.
6. Cover with cling film, double boil for four hours and serve.