To make 6
Ingredients:
300 g dried egg noodle
100 ml salty soy sauce
300 g chicken breast, cubed and
2 tablespoons sweet soy sauce
2 tablespoon Worcestershire sauce
2 stalk of spring onions, thinly sliced
200 g Chinese mustard, cut and washed
150 g bean-sprout, washed
2 tablespoon fried shallot
4 garlic clove, peeled
4 shallot, peeled
1 teaspoon coriander
3 cm turmeric, peeled
3 cm ginger, peeled
4 candle nut

Ingredients for the chicken broth:
2000 ml water
½ kg chicken bones
1 teaspoon salt
½ teaspoon ground white pepper

Ingredients for the chicken oil:
250 ml vegetable oil
100 g chicken skin
4 garlic clove, peeled and crushed
2 cm ginger, peeled and crushed
½ teaspoon ground white pepper
½ teaspoon ground coriander

Cooking instructions:
1. 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.
2. 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.
3. Blend garlic, shallot, coriander, turmeric, ginger and candle nut in a food processor.
4. Fry the spice paste in a frying pan for 2 minutes. Add the cubed chicken breast and fry until the chicken is cooked.
5. Pour 2 tablespoon of chicken oil to each bowl.
6. Boil the noodle with the Chinese mustard and bean-sprouts until just tender.
7. Put the noodle, bean-sprouts, and the Chinese mustard in the bowl and add 2-3 tablespoon of chicken.
8. Sprinkle with the sliced spring onion and fried shallot. Pour 1-2 ladle soup of the chicken broth.
9. Serve immediately.