Yummy chicken mami

Ingredients

• 6 cups water
• 1 big yellow onion, chopped
• 1 small carrot, chopped
• 1 medium leek, sliced
• 1 big chicken breast
• fish sauce
• freshly ground pepper
• a handful per serving of egg noodles
• 1 bulb garlic, chopped thinly & deep fried to golden brown
• 10 pieces shallots, sliced thinly & deep fried to golden brown
• 1 medium carrot, julienned
• 3 stalks celery, chopped
• 1 cup spring onion, sliced into bits
• 2 cups cabbage, sliced thinly
• a handful coriander, chopped into bits
• 12 quail eggs, hard-boiled, shelled, cut into halves
• freshly ground pepper

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Preparation

• Boil the chicken breast in a pot with 6 cups water, onion,
  carrot, leek, fish sauce & pepper for an hour in low heat.
  
  take the cooked chicken breast and let cool.
  pull the meat into shreds.
  
  puree the onion, carrot & leek in a blender.
  mix the veggie puree with the soup.
  add a cup of warm water.
  simmer for 15 minutes. set aside the hot soup.
  
  ****
  
  boil water on a separate pot.
  blanche the egg noodles al dente.
  place the noodles in a bowl.
  
  pour hot soup onto the egg noodles in a bowl.
  
  quickly arrange the shredded chicken breast, cabbage, carrot, celery, spring onion, coriander, quail eggs, deep fried golden shallots & garlic on top of the egg noodles.
  
  serve hot.

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