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1
Combine the whole chicken with its feet and the pork bones in a large stockpot. Cover with cold water. Bring to the boil over high heat and skim all foam thoroughly. Reduce heat and maintain an active but not violent simmer for at least four hours, skimming regularly. The stock is ready when it is extraordinarily clear, deep gold in colour, and carries an intense savoury depth that coats the palate.
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2
Strain the broth through a fine-mesh sieve lined with muslin, discarding all solids. Return to the pot and bring to 95°C or above immediately before service. This is where the dish lives or dies: the broth must be delivered to the table at genuine near-boiling temperature — the insulating fat layer can only maintain heat it has first received; a broth that is merely warm will not cook the raw proteins safely or correctly at table.
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3
Heat each large individual serving bowl in an oven or by filling with boiling water, then emptying immediately before use. A warm bowl will betray the heat; the bowl must be too hot to hold comfortably on its base.
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4
Ladle the near-boiling broth into the pre-heated bowl. Immediately spoon one tablespoon of the rendered chicken fat or lard across the surface. The fat spreads to form a continuous, shimmering layer that visually conceals the heat within — the surface should appear calm and only faintly trembling.
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5
Arrange the paper-thin sliced chicken, pork, and fish on a separate platter and the raw quail egg in its dish. Present alongside the broth bowl together with the vegetables. The slices must be 1–2 mm — hold a slice to the light and it should be nearly translucent. Thicker cuts will not cook through in the residual heat.
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6
The diner adds ingredients in strict sequence. First, the proteins: lay the meat and fish slices one by one through the fat layer and into the broth, then slide in the quail egg. Allow 2–3 minutes — the proteins are done when their colour changes completely to opaque white or pale grey with no remaining translucency.
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7
Add the vegetables to the broth. Allow 1–2 minutes until wilted and yielding to a gentle prod.
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8
Add the rice noodles last. They are ready when they have absorbed the broth character and are tender but retain a slight resilience. Noodles added before the proteins would overcook before the proteins are done; the sequence is fixed. The entire process from first addition to finished bowl takes 10–15 minutes.