1 kampong chicken, skinned and chopped into 4 pieces
Lightly crush each chicken quarter with a pestle or the back of a chopping knife.
Place a big soup bowl in the top compartment of a double boiling saucepot. Bring water to a boil in the lower compartment. Place a pair of bamboo chopsticks criss-cross on the bowl. Place the chicken pieces carefully on top of the chopsticks, then cover the saucepot.
Double-boil the chicken for two to two and a half hours. Replenish water in the bottom compartment constantly. Essence from the chicken pieces will drip and accumulate in the soup bowl. Discard the chicken pieces as they will be tasteless.