|300g dried egg noodle||For the chicken broth:|
|100ml salty soy sauce||2 litres water|
|300g chicken breast, cubed||1\2 kg chicken bones|
|2 tblsp sweet soy sauce||1 teasp salt|
|2 tblsp Worcestershire sauce||1\2 teasp ground whit pepper|
|2 stalks spring onion, thinly sliced|
|200g Chinese mustard greens, washed and cut||For the chicken oil:|
|150g beansprouts||250ml vegetable oil|
|2 tblsp fried shallot||100g chicken skin|
|4 garlic cloves, peeled||4 garlic cloves, peeled and crushed|
|4 shallots, peeled||2 cm fresh ginger, peeled and crushed|
|1 teasp coriander||1\2 teasp ground white pepper|
|1 teasp turmeric||1\2 teasp ground coriander|
|3cm fresh ginger, peeled|
|4 candlenuts or macadamia nuts|
To make the chicken oil, heat the vegetable oil in a pan and fry the chicken skin until crispy. Add the garlic, ginger, white pepper and coriander. Lower the heat and fry for another 15 minutes. Take out the chicken skin, garlic and ginger. The oil is ready to be used.
Boil the water in a pan. When it is boiling add the chicken bones. Lower the heat and let simmer until the nice aroma comes out. Add the ground white pepper and salt.
Blend the garlic, shallot, coriander, turmeric, ginger and candlenuts in a food processor.
Fry the spice paste in a frying pan for 2 minutes. Add the cubed chicken breast and fry until the chicken is cooked.
Pour 2 tablespoons of chicken oil into each serving bowl.
Boil the noodles with the Chinese mustard greens and bean sprouts until just tender. Divide and add to each serving bowl,with 2-3 tablespoons of cooked chicken.
Sprinkle with the sliced spring onion and fried shallots. Pour 1-2 ladles of the chicken broth soup into each bowl and serve at once.