This recipe and photo are courtesy of Audrey Lim. This recipe is found in her cookbook, Malaysian Tapas, which is published by MPH Group Publishing and is available at major bookstores throughout Malaysia.
Put chicken pieces into a pot of boiling water for 4 – 5 minutes to remove all impurities from the bones. Remove the chicken pieces from boiling water and place them into 4 litres of room temperature filtered water in a stockpot.
Add the sliced old coconut flesh, peppercorns and bring to boil. When it starts to boil rapidly, bring it down to a simmer for 2 ½ hours.
At the last 10 minutes, put in the bird-eye chillies. Add fish sauce to taste. Strain the ready soup into another pot.
While the stock is boiling, slice the chicken meat into bite-size pieces, season with chicken meat seasoning as per above. Cook the chicken meat in the boiling soup.
Slice baby bok choy into halves.
Place a piece of baby bok choy into the serving bowl and top up with chicken soup. Add cooked chicken meat. Garnish with chilli oil, fried garlic and spring onions. Serve soup hot