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:

1. Make the chicken broth by boiling the cut-up chicken pieces with onion, carrots, celery, garlic, salt and pepper. Simmer for 35-45 minutes.
2. Remove chicken pieces, and strain the broth.
3. Shred the meat separating the white from the dark meat once the chicken has cooled down a bit.
4. 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.
5. Portion the noodle on individual bowls, pour hot chicken broth, then top with shredded chicken pieces, green onions, fried garlic and boiled eggs.