Delicious and Simple Homemade Chicken Noodles

Heat 200 ml of cooking oil in a pan, add 125 grams of small chicken skin pieces and fry until slightly dry. Lower the heat, add 6 cloves of minced garlic, and cook while stirring until yellowish. Turn off the heat, then strain and separate the chicken oil from the skin and garlic residue.

Put 10 shallots, 7 cloves of garlic, 4 candlenuts, 2 pieces of ginger, 1 tsp coriander powder, 1/2 tsp turmeric powder, and a little water into the chopper, then blend everything until completely smooth.

Heat oil in a wok, add the blended spices, 2 bruised lemongrass stalks, and 2 Indonesian bay leaves, then sauté until cooked and fragrant. Add 1 liter of water, 450 grams of diced boneless chicken breast, chicken feet, 6 kaffir lime leaves, 1 tsp salt, 1.5 tsp chicken bouillon powder, 1 tsp ground pepper, 4 spring onions, and sweet soy sauce to taste, then mix well. Cover the wok and cook until the gravy reduces, thickens, spices absorb, and chicken feet are tender. Add back the reserved chicken skin, stir briefly, then turn off the heat.

Boil water in a pot, then add 400 grams of wet noodles. Boil briefly until cooked and springy, then lift and drain.

Change to fresh water in the pot and bring to a boil, then add 250 grams of choy sum. Boil briefly until wilted but still vibrant green, then lift and drain.

Prepare a bowl, add 2 tbsp of chicken oil, soy sauce to taste, and a little seasoning, then mix well. Add the boiled noodles and toss until the seasoning is evenly distributed across the noodles. Arrange choy sum beside the noodles, pour in the broth, add the chicken topping with its gravy and chicken feet, then sprinkle with fried shallots and spring onions on top.