Ingredients

2 Chicken Carcasses, chopped into pieces
3 Litres Water
1 tsp White Peppercorns, washed and lightly crushed
2 tsp Sea Salt, or to taste
5 g Rock Sugar, or to taste

500 g Prawns, shelled and prawn shells fried in 2 Tbsp oil to make prawn oil
300 g Chicken Fillet
600 g Rice Noodles (hor fun), scalded in hot water, rinsed in cold water and drained
2 Cups Bean Sprouts
50 g Chives, washed and cut into 3 cm lengths
1/2 Cup Chopped Scallions
Sliced Red Chilies With Soy Sauce (as dipping sauce)

Method

Scald the chicken carcasses with hot water to clean. Place the chicken carcasses, water and peppercorns in a large pot and bring to a boil. Lower the heat and simmer for 40 - 60 minutes. Season to taste with salt and rock sugar. Strain the stock into a clean pot and discard the carcasses. Use the stock to cook prawns and chicken meat.

Place a portion of cooked noodles, bean sprouts and chives in a bowl. Ladle hot stock over and garnish with prawns and chicken meat. Top with scallion and drizzle prawn oil over before serving with some cut chilies in light soy sauce on the side.