Garlic chicken macaroni soup

For the soup:
In a large pot, bring the chicken stock to a boil. Add the chicken to it, frozen or not, along with the garlic powder, onion powder, ginger powder (optional), rice wine, fish sauce and sugar. Bring it to a boil again then turn the heat down and simmer on low heat, covered, for about 20 minutes or until the chicken is fully cooked and no longer pink inside. Remove the chicken from the pot and transfer to a dish. You'll want to let it cool down so that you can shred it later. Keep the heat on so that the liquid will continue to simmer.

Next, add the carrots to the pot and simmer for another 5 to 10 minutes or until the carrots are tender. Then add the choy sum to the pot, let simmer for another minute and turn the heat off. Drizzle the sesame oil over the soup, put the lid on and let the soup sit for about 5 to 10 minutes so that the choy sum continues to cook and soften in the broth.

For the garlic topping:
Heat oil in a frying pan and saute the garlic on medium to low heat. You'll want to watch it the whole time because it is very easy for the garlic to burn. With a firm grip on the handle, gently swirl the pan around in a circular motion so that the bits of garlic cook evenly in the hot oil. When they're a light shade of golden brown, remove from heat immediately and set aside. It will continue browning in the hot oil. Once cooled, transfer the oil and garlic to a bowl or storage container.

Dish Assembly:
ill bowls with macaroni then top with shredded chicken and fishcake. Ladle the hot soup with vegetables over that. Garnish with the chopped green onion and fried garlic bits and even a little more sesame oil if you so choose. Serve steaming hot.