Hokkien Mee

12 tiger prawns
1 chicken carcass
1 debone chicken thigh
2 eggs
Olive oil
Dark soya sauce
Light soya sauce
Salt & pepper
Sugar
200g of yellow noodles and 200g of thick bee boon
Chives
Bean sprouts
Handful of Ikan Bilis

1. Blanched the chicken carcass in boiling water for 30s to remove bacteria.
2. Add in 3-4 table spoon of olive oil and stir fry the head and shells of the prawns. (Make sure they are fully cooked so that there won't be any fishy smell in the broth) 
3. Add in 1.2 litres of water, together with the chicken carcass and removed to the shells. Bring it up to a boil and simmer for at least 45 mins. Once to broth is done I will turn it to Low heat and poach the prawns using the broth. Add in seasoning to soup.
4. To replace the pork lard with healthier choice, I will be using a chicken thigh instead. Place the debone chicken thigh, with skin side down on to a cold pan. Turn up heat to middle high to render its fats and add fragrance to the noodles. Once then skin is golden and crispy with the thigh being half cooked, take it up and chopped it into bitesize pieces. ( this is to make sure that the chicken won't get too dry after all the cooking)
5. Beat 2 eggs and fried it using the fats released by the chicken, ( the only oil that has been intentionally used will be the olive oil) once the eggs are cooked add in the chicken pieces and give it a quick toss. At this stage add in the noodles, chives, bean sprouts and toss the pan to ensure all ingredients all properly mixed.
6. Add in both dark and light soya sauce, sugar, salt and pepper to give taste to the noodles and season it to taste.
7. Gradually add in the broth and leave it to simmer and reduce. 
8. At the final stage I will be adding in the chopped chives and a handful of bean sprouts and let it continue to simmer for about a minute. 
9. The noodles are ready I will add in the prawns that has been poached and give the pan a toss and the noodles will be ready to serve.