Cha chaan teng macaroni soup with spam and egg

Soak the chicken carcass and pork bones in cool water about an hour to draw the blood.

Put the bones in a pot of cool water, bring to a boil on high, blanch a couple of minutes, then scoop out and rinse under running water.

To a clean pot with 3 litres of water add the bones, liaojiu, a knotted sprig of scallion and a 2 inch piece of ginger.

Bring to a boil, drop to the lowest heat the stove will go, cover and simmer about 3 hours.

Scoop out the bones, scrape off the meat to keep, and reserve the stock.

To a pot of boiling water add half a teaspoon of salt and 60 g of dry macaroni; cook on medium high 6 minutes.

Add a quarter cup of frozen mixed vegetables, cook about another half a minute, then strain and set aside.

Fry two pieces of spam until slightly golden brown, then fry a sunny side up egg in the same pan; set both aside.

Mix 400 ml of stock with the milk powder while cool until fully dissolved.

Bring the milky stock to a boil, turn the heat to low and season with salt, sugar, chicken bouillon powder, MSG and white pepper powder.

Add the macaroni and vegetables, raise to high and cook together about a minute.

Heat off, pour into a serving bowl and lay the spam and the fried egg on top.