Step 1

Sauté the ginger slices, garlic cloves in the large saucepan for 1 minute and follow with the white part of spring onions. Continue stir for 1-2 minutes until slightly brown and nice fragrant comes out.

Step 2

Pour two cups of water, light soy sauce, dark soy sauce and Chinese Shaoxing wine. Bring it to boil and add the chicken breasts, white pepper, Chinese five spices, and star anise. Let the sauce boil again.

Step 3

Then reduce the heat and simmer for 20 minutes. Flip the chicken breasts halfway through.

Step 4

Remove the chicken breast from the sauce, cut into medium slices and keep it warm.

Step 5

Strain the herbs and spices with a strainer.

Step 6

Add corn starch water slurry, sesame oil, black pepper and salt to taste into the sauce. Reduce the sauce to desire thickness and keep it warm.

Step 7

To serve the dish, blanch the noodles and vegetables for 1-2 minutes. Place the sauce in the bottom of the bowl, add the noodles in, topped with chicken slices, blanched vegetables, spring onions and sambal sauce.