Directions

To Make

1. Boil a pot of water until it come to a rolling boil. Blanch chicken pieces for 1 min and remove. Set aside.
2. Mix all the sauces together except water. Place chicken into a medium stock or cast iron pot, add in the sauce mixture and water.
3. Cover and boil over medium heat until it starts bubbling. Use a fine mesh strainer and scoop up all the gunk and excess oil.
4. Add in garlic and ginger. Reduce to low heat and let it simmer for 10 mins. Give it a stir midway.
5. Toss in the potatoes, carrot, onion and dried chillies and continue to cook cover for 7 mins.
6. Add the mushrooms, glass noodles and spring onions. Cook for 3 mins. Switch off fire.
7. Garnish with toasted sesame and chopped spring onions. Serve hot with rice and other side dishes.