Serves: 2
500g Chicken Thighs/Legs, skin-on, bone-in
1 litre Water
20g Galangal, sliced
20g Coriander Roots, bruised
25g Garlic
2 Pandan Leaves
5 Star Anise
2 Cinnamon Sticks
1.5 tsp Black Peppercorn
1 Tbsp Rock Sugar
3 Tbsp Soy Sauce
1 Tbsp Kecap Manis
2 Tbsp Oyster Sauce
1 Tbsp Thai Seasoning Sauce
150g Turnip, peeled, and cut into 2 inch pieces
100g Dried Rice Noodles
200g Chinese Leaf
Condiments:
2 tsp Fried Garlic
1-2 tsp Chilli Powder
1/4 tsp White Pepper Powder
2 Tbsp Coriander Leaves, sliced

Braised Chicken Noodle Soup
Ingredients
- 100 g Dried Rice Noodles
- 200 g Chinese Leaf
Condiments
- 2 tsp Fried Garlic
- 1-2 tsp Chilli Powder
- 1/4 tsp White Pepper Powder
- 2 Tbsp Coriander Leaves sliced
Soup
- 500 g Chicken Thighs/Legs skin-on, bone-in
- 1 litre Water
- 20 g Galangal sliced
- 20 g Coriander Roots bruised
- 25 g Garlic
- 2 Pandan Leaves
- 5 Star Anise
- 2 Cinnamon Sticks
- 1.5 tsp Black Peppercorn
- 1 Tbsp Rock Sugar
- 3 Tbsp Soy Sauce
- 1 Tbsp Kecap Manis
- 2 Tbsp Oyster Sauce
- 1 Tbsp Thai Seasoning Sauce
- 150 g Turnip peeled, and cut into 2 inch pieces
Instructions
- 1 litre water. High Heat
- Add Galangal, Coriander Roots, Garlic, Pandan Leaves, Star Anise, Cinnamon Sticks,Black Peppercorn and Rock SugarAdd Soy Sauce, Kecap Manis, Oyster sauce & Thai Seasoning Sauce
- Bring to boil. Add chicken
- Reduce to low heat, Add turnip
- Simer for 1 hour or until chicken is tender
- Occasionally skim off foam on the top
- Transfer chicken & turnip pieces to a plate
- Strain broth. Discard herbs and spices
- Add broth back to the pot, Add chicken and turnip and keep on a low heat
- Cook rice noodles as per packet instructions
- Blanch chinese leaf for 1 minute and place aside
- Serve