INGREDIENTS:
2
pounds Chicken, both thighs and breast, cut in pieces
1 large
onion, roughly cut
2
stalks celery, roughly cut
2
pieces carrots, roughly cut
1 bunch
Pechay or Bok Choy (optional)
4
cloves garlic, cut in chunks
about 2
gallons water
salt
and pepper to taste
2 packs
fresh egg noodles
4-6
eggs, boiled and sliced in wedges
1 bunch
green onions, chopped
INSTRUCTIONS:
Make the chicken broth by boiling the cut-up chicken
pieces with onion, carrots, celery, garlic, salt and pepper. Simmer for 35-45
minutes.
Remove chicken
pieces, and strain the broth.
Shred the meat
separating the white from the dark meat once the chicken has cooled down a bit.
In a separate pot,
boil 6 cups of water and blanch the cooked egg noodles for 1-2 minutes to
remove excess oil and drain.
Portion the noodle on
individual bowls, pour hot chicken broth, then top with shredded chicken
pieces, green onions, fried garlic and boiled eggs.
