The Soup In large pot. Heat oil with chunky onions. Place in two (dried sliced squid).

Fry until aromatic. Place cold water in pot. Bring to boil. Place chicken (6) carcuss in pot. Bring to boil. Collect bubbles. Switch to medium heat. Continue collecting bubbles. Once soup is clear, add seasoning. Sugar, Salt, chicken stock (approx 2 Tbn). Let simmer for 2/3 hrs. Take out chicken carcuss. Cooking Meat Pork Neck 800 grams Bring above soup to boil. Place in pork neck (Do not place in non boiling soup as it causes the soup to go cloudy). Pork is cooked when it rises to surface. Slice in thin slices ready for consumption. Mince Pork 500 grams Boil hot water. Place pork mince in bowl and pour hot water into bowl. Stir mince until it looks semi cooked and falls apart (no longer sticking together). Drain the mince. Repeat this step until mince looks cooked. Drain water add chicken stock. Ready for consumption. Chinese Vermicelli (hor fun) Simmer water (not boil). Put in vermicelli. Bring to boil, then switch off. Drain vermicelli then place in cold/ice water. (Vermicelli does not have to be fully cooked/soft as the Soup will cook if further) Sauce 50% soy sauce 30% sesame oil 4/5 Tbn regular oil sugar chicken salt stir until oil cannot be seen on top.