Mee sup (noodle soup)

Instructions

1. Thinly slice the onion and garlic, then fry them in the oil for 3 minutes.
2. Add the stock, the ginger and the whole chicken breast, then let it simmer for 15 minutes.
3. Remove the chicken, shred it and return it to the stock.
4. Season with the soy sauce, salt and pepper.
5. Blanch the noodles for 1 to 2 minutes and divide them among the bowls.
6. Lower the eggs into the simmering stock and poach them for 4 minutes, or cook them separately.
7. Pour the hot stock and chicken over the noodles.
8. Top with the eggs, chopped chives, bean sprouts and a drizzle of sesame oil before serving.