Cooking & Preparation time: 1.5 hrs

Ingredients

• 1 pkt of fishballs
• 1 pkt of caixin (cut)
• 1 pc of fish cake (sliced)
• 100g of minced pork
• 2 pc of chicken bones
• 3 cube of chicken cube
• light sauce
• white pepper
• 1 tsp cornflour
• 1 kg of kway tiao

1. Wash the chicken bones and boil with hot water for 10-min then poured away the water.

2. Fill the pot with 1.5 litre of water with the chicken bones and bring to boil.

3. Marinate the minced pork with 1 tsp of light sauce, 1 tsp of cornflour, and sprinkle some white pepper then mix well. Add 15ml of drinking water to the minced pork and stir.

4. After the chicken bones soup base boiled for 1-hr, add in the chicken cube, fish cake, caixin and the marinated minced pork and stir the soup base to break the lumps of the minced pork. Continue to boil for another 10-min then add in the fishballs and boil for 1-min and turn off the fire. Do not overcook the fishballs else it will be hard.

5. Separately, boil a pot of water. Once the water is boiled, add in the kway tiao and gently stir so loosen up the kway tiao for 2-3 min then scoop up the kway tiao and put them into separate bowls and pour in the soup.

6. Serve hot.

Contributed by Mummy Lena