Start of by steaming the chicken in a steamer for 20 mins. Set the chicken juice aside to be combined with the stock. Shred the chicken into small pieces by hand.
Set up a pot and heat up oil. Then fry the prawns heads and shells until it turns red. Add in all the stock ingredients. Boil for at least 1 hour 30 mins. Strain the stock.
In another pot of oif boiling water, blanch the kuey teow for 5 seconds. Next blanch the prawns for 2-3 mins and finally the taugeh for 10-15 seconds.
To serve, Place the kuey teow, prawns, beansprout, chives in a bowl, then pour in the soup. Sprinkle deep fried shallots and garlic on top.
