Steps
- Quarter half of 2 onions and chop the rest. Put the quartered onion in a pot with 900g of bone-in chicken, 1 teaspoon of peppercorns, 4 crushed garlic cloves, 2 bay leaves, 1 tablespoon of salt, and 10 cups of water.
- Bring to a boil over medium heat, skimming foam. Cover and simmer over low heat for 20-30 minutes, until the chicken is cooked through and reaches 165°F / 74°C. Remove the chicken and cool enough to handle.
- Shred the meat, return the bones to the pot, then cover and simmer for 30-60 minutes. Strain and discard the solids. Top up or reduce the broth to about four-fifths of the starting water volume.
- Heat 1 tablespoon of canola oil in a large pot over medium heat. Fry 4 hot dogs, diagonally sliced ½in / 1cm thick, for 1-2 minutes. Remove them.
- Cook the chopped onion, 2 diced celery stalks, and 2 large diced carrots in the same pot for 3-5 minutes. Stir in 2 cups of dry elbow macaroni for 1-2 minutes.
- Add the broth, bring to a boil, and simmer over low heat for 8-10 minutes, until the pasta is almost tender. Stir in 1½ cups of evaporated milk, the chicken, and hot dogs, and heat through.
- Season with salt and pepper. Add ½ small shredded napa cabbage and cook for about 1 minute, until tender but still crisp.