In a pot, bring 2.5 litres of water to a boil, then add 8-10 cloves of garlic (skin on), 2 spice packs (Kee Hiong Klang soup spice), dark soy sauce, light soy sauce and about 2kgs of meat (I used a combination of pork spare ribs and pork belly - you could use chicken instead, preferably, leg pieces). Gentle simmer for at least 1.5 to 2 hours, or till the meats are cooked and tender. 

Season to taste.

You could also add extras like meatballs, tofu, mushrooms, etc. Add this once the meats are cooked - let it just simmer away for a few minutes before serving.

To complete the meal - yoo tiau / yau char kwai, hot rice and chopped garlic.