Start by boiling 2 pots of water. One big pot for the chicken stock and the other small pot for the eggs. Cut the ginger, onions and carrot while waiting for the water to boil.
Pour the water and chicken stock into a pot. When the liquid is boiling, add the ginger, onion, carrot and chicken bones, into the big pot.
Boil the chicken stock under low heat for at least 10 minutes until you are ready to use the stock.
Not shown in video: At the same time, place the eggs in the small pot to boil.
Not shown in video: Boil the eggs for 10 minutes and remove the eggs to cool down before removing the shells.
Not shown in video: While waiting for the eggs to cook, prepare your spring onions, wansoy and red chilli. It’s faster to use scissors to cut them in a glass.
In your medium to large bowls, place the macaroni, lettuce and shredded chicken. Do not over-fill your bowl because you need to add the soup.
Not shown in video: Remove all the bones from the soup and add the soy sauce and salt and pepper to taste.
Not shown in video: Remove the shells from the eggs, slice them and add to the bowl with the macaroni.
Finally, add the boiling soup into the bowl with all the ingredients.
Top with a bit of spring onions, wansoy and red chilli, fried shallots and tong chye. Serve with light soy sauce and red cut chilli.