- Blanch the chicken carcass in boiling water for a few minutes. Then strain and scrub the carcass clean. Add chicken carcass, shallots and ginger to 1.5L water and slow boil for 1 hour. Strain the stock and transfer to another pot.
- Add the reserved mushroom water to the stock.
- Cut the chicken into bite-sized pieces and add into the stock. Bring it up to boil and allow it to cook for 30 mins.
- Add the softened mushrooms to the stock and boil for another 30 minutes.
- Add chicken stock cube and salt to taste.
- Now we need to make the ginger oil. Start by heating the cooking oil in a wok. When the oil begins to smoke, add the old ginger and fry until golden brown. Pour the ginger and frying oil into a bowl and set aside to cool.
- Drop the noodles into a pot of boiling water and cook for about a minute. Take care with the noodles as they cook very quickly and become mushy when overcooked. Then drain the noodles and rinse under running water.
- Drizzle the ginger oil over the cooked noodles and toss to evenly coat the noodles with the oil.
- Lay a few lettuce leaves in a bowl and place a portion of the noodles on top.
- Ladle the soup in the bowl of noodles together with a few pieces of mushrooms and chicken.
- Traditionally, the must have toppings are the fried seaweed, and fried peanuts; all other toppings are optional and can be added at your own discretion. Serve immediately after adding your toppings.