300g yam bean (sengkuang), cut into big, chunky pieces
5 litres water
20g rock sugar
1 piece sole fish (pnee hoo), deep fried and pounded finely
600g koay teow
2 pairs chicken gizzards
1 fish cake, sliced thinly
20 fish balls
1 tsp salt, or to taste
1/4 tsp pepper
1 tbsp fish sauce
Chopped spring onions and Chinese parsley
Sliced red chillies
Lettuce leaves, shredded
For garlic oil:
4 tbsp chopped garlic
1/2 cup oil
Boil water in a stock pot. Add duck and cook for 40-45 minutes over a medium-low fire or until meat is cooked. Dish out duck, carve out the meat and put the bones into the stock.
Put the chicken into the stock and cook for 10-15 minutes or until chicken is cooked. Remove chicken, carve out the meat and put the bones and carcass in the stock and simmer.
Add yam bean and rock sugar. Simmer stock over low heat for 60 to 90 minutes. When soup stock or soup base is ready add seasoning and pounded sole of fish. Keep stock warm over a very low fire.
Add chicken gizzard and fish balls to the soup base. When gizzard is cooked, cut into thin slices. Shred chicken and duck meat and set aside.
To serve: scald koay teow in hot water. Dish out and place required amount in serving bowls. Top up with shredded chicken and duck meat. Add a few slices of gizzard. Scoop soup base together with three or four fish balls over the bowl of koay teow. Add garnishing and dash of garlic oil. Serve immediately.