Step 1

Add a tablespoon of vegetables to the pan. Add the chicken thigh and let it sauté till it turns brown.

Step 2

Transfer the chicken into the pot. Pour water, onion, and ginger. Turn on the gas on high heat and let it boil for 15 minutes

Step 3

While boiling, mix all the sauce ingredients in a small bowl. Set aside.

Step 4

After 15 minutes, add the sauce mixture, chopped green chilies, potatoes, and carrots. Stir lightly and then lower to medium heat.

Step 5

Continue cooking in rapid simmer for 10 minutes.

Step 6

Add the glass noodle and the spring onion to the pot. Give a stir and then adjust to low heat.

Step 7

Cover the lid of the pot and let it simmer for 5 minutes.

Step 8

Transfer into a large plate and serve it with hot steam white rice.