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Blanch chicken and pork bones in boiling water for 5 minutes. Drain and rinse bones to remove impurities.
Place bones and jicama in large pot with enough water to cover.
Bring to a boil, then lower heat to a gentle simmer.
Add onion, garlic and half the seasoning.
Simmer for 4 to 4.5 hours covered.
Skim off any surface scum or excess fat periodically.
Adjust seasoning at the end and strain broth into a clean pot.
Poach chicken thigh in broth for 10-12 minutes until just cooked and tender. Slice into strips and set aside.
Cook fishballs in broth for a minute or two until they float just before serving.
Blanch koay teow in hot water quickly just before serving.
Fry minced garlic in oil until golden brown. To make your garlic oil more fragrant and favourful, fry in pork lard.
Remove from heat and set aside.
Place koay teow, chicken, fishballs and spring onion in a bowl.
Season with 1 tsp of light soy sauce and a dash of white pepper.
Ladle piping hot broth over the koay teow.
Finish with a scoop of garlic oil.
Serve with sliced chillies in light soy sauce.