Preparation:2 hours
1. Pour 1.6 liters of ground water into a pot, add the body and wings divided into parts (cut them with a sharp knife at the joints). Bring to a boil, skim off the scum.
2. Reduce the heat, add the peeled carrots (leave the other one raw), parsley, celery and leek. Add the bay leaf, peeled garlic cloves, a piece of cinnamon bark, a star anise and half of the peeled ginger. Add 1/3 tablespoon of salt. Cook for 1 hour and 15 minutes.
3. Pour warm water over the shiitake and mun mushrooms, set aside for 20 minutes, drain. Remove the shiitake mushroom legs, cut the caps into pieces.
4. Remove the vegetables and chicken pieces from the broth. You can use the vegetables for the salad. If there is meat on the body, add it to the broth, throw away the bones. Also remove the outer parts of the wings – the flight feathers. Dry the wings (4 pieces) thoroughly.
5. Add the shiitake and mun mushrooms to the broth, cook for another 15 minutes. Prepare the noodles according to the instructions on the package. Serve on two plates.
6. Add a portion of sprouts, carrots and zucchini cut into thin strips, red onion feathers and a few chili rings.
7. Finely chop the remaining chili, grate the remaining ginger and mix with the chili. Heat the oil in a small pan, arrange the wings, add the chili and ginger paste. Fry on both sides.
8. Pour the broth into the plates together with the mushrooms. Arrange the browned wings on top, sprinkle with chives and sesame seeds.