Steps
- Soak 4 dried wood ear mushrooms in warm water for 30 minutes, until soft. Drain, squeeze dry, and slice thinly.
- Bring 2 large chicken leg quarters and 4 cups of water to a boil in a pot, skimming foam. Add 1 quartered onion, 2 crushed garlic cloves, and 1 bruised piece of ginger, 2in / 5cm long.
- Add 1 bay leaf, ½ teaspoon of peppercorns, and 1 tablespoon of salt. Cover and simmer over low heat for 20-30 minutes, until the chicken reaches 165°F / 74°C.
- Lift out the chicken, cool enough to handle, and shred the meat. Return the bones and simmer for 10-15 minutes, until reduced by about one-quarter. Strain and discard the bones and aromatics.
- Heat 2 tablespoons of canola oil in a wok over medium heat. Stir-fry 12 trimmed snow peas for 10 seconds and set aside. Soften 1 chopped onion and 2 minced garlic cloves in the wok.
- Add the mushrooms and cook for 1 minute. Add 2 large peeled julienned carrots and 4 thinly sliced celery ribs; cook for 1-2 minutes. Stir in 2 tablespoons of fish sauce for 1 minute, then remove the vegetables.
- Bring two-thirds of the reserved broth to a boil in the wok. Stir in 1 teaspoon of annatto powder and season with salt and pepper. Add 285g of dried mung bean glass noodles.
- Toss for 3-5 minutes, until tender but firm, adding reserved broth if needed.
- Return the chicken and vegetables; toss until crisp-tender and most liquid is absorbed. Add the snow peas and garnish with chopped scallions and fried garlic bits.