1 stalk (7 grams) kinchay (Chinese parsley), chopped, plus extra for garnish Procedure: 1. Heat oil in a large wok or pan. Sauté onion and garlic until onion is tender. 2. Add humba, chicken ...

Drain the glass noodles. Slice the remaining spring onions into 5mm (¼in) pieces. Pour the chicken stock into a pan or Chinese clay pot, season with about half a teaspoon of salt and bring to the ...