To Make The Chili Oil and Pan Mee Noodles

1. Check out my Chili Oil recipe, Here! , and the Handmade Pan Mee noodles recipe, Here!  from my previous post. Prepare those before going to the next step.

To Make The Chicken

1. Let’s start by marinating the chicken. In a bowl add in the mice chicken and all the seasoning and mix until combined.
2. In a pan add vegetable oil and fry the chicken skin and fat until golden brown. Be careful it will spit. Remove the fat along with half of the oil leaving about a tablespoon of the oil in the pan meat until cooked and add in ½ cup water.
3. To make the soup, Bring a pot of water to a boil add in anchovies, ginger and bring to a boil and simmer for about 5 minutes.
4. Next, add in the egg white and the vegetables then turn the heat off. Remove vegetables immediately to ensure they stay green.

To Make The Pan Mee

1. Prepare 2 big bowls, and add some chicken fat oil to the bottom of each bowl.
2. Bring the water in the pot up to a boil. From the Handmade Pan Mee Noodles dough that you made earlier, using a noodle strainer, add in the handmade noodles (pls make sure you spread the noodle strains) for about 3 minutes before draining and rinsing in cold water and then back in the pot of hot water for 1 second, drain and place noodle in the bowl with chicken fat
3. Add in about ¼ of the minced chicken, next add in the anchovies, and some of the greens.
4. Crack the soft-boiled egg and pour gently on top of the noodles with a generous serving of chili oil.
5. Don’t forget to garnish with crispy chicken skin as well as some slice spring onions and a bowl of soup.