Clean all the wet ingredients and all vegetables.

Boil water in a pot and add the chicken thighs. Boil them until tender and the water become oily. This soup we will use it for dumpling and noodles.

Once the chicken is tender and the soup is boiled, remove a full bowl of chicken soup and set aside. Keep this soup for the noodles.

Cut spring onion into small pieces and add to the boiling chicken soup.

Season the soup for the noodles which we already set aside. Add oyster sauce, light soy sauce and salt to taste. Done soup for noodles.

Meanwhile, boil the ho fun noodles. (This method is only applied to hard hor fun. If the hor fun is already soft, just pour hot water through it.)

Place the hor fun noodles into plates.

Cut fish ball into two and add into the boiling soup. Lower the heat.

Add one handfuls prawns into the soup.

Once the fish ball and prawns are cooked, remove it from the pot and place it onto the noodles as the accessories.

Add pak choi into the soup for 1 minutes and remove it from the pot and place it onto the noodles.

Keep the chicken soup to boil dumpling.

Finely chopped one handfuls of prawns and seasons it with white pepper and salt.

Finely chopped chives and mix well with chopped prawns. Set aside.

Add water gradually to dumpling flour. Knead the flour. Repeat until the flour become soft dough and it's not sticky.

Rest the dough for a few minutes. Knead again to get the best dough.

Make a ball shape (like a fish ball size) and roll it with rolling pin into round shape.

Place the chopped prawns as the filling for the dumpling. Wrap it according to your convenient.

Add the dumpling into the boiling chicken soup and season the soup with salt and white pepper to taste.