Place the chicken in a pot with enough water to cover. Bring to a boil and skim off any foam. Remove the chicken and marinate it with 2 tablespoons oyster sauce, 1 teaspoon fish sauce, 1 teaspoon sugar, 1 teaspoon chicken bouillon powder, and sliced shallots. Mix well and let it sit for 30 minutes to absorb the flavors.

Heat oil in a pan, wipe off the shallots, then add the chicken and pan-fry over medium heat until golden. Once browned, pour the marinade over the chicken. Clean and cut the garlic chives and baby bok choy into pieces. The crab claws should already be cooked and shelled.

Add the can of chicken broth to the chicken cooking liquid. Season to taste. Soak the shiitake mushrooms until soft, slice them, and add to the broth along with the baby bok choy. Cook until everything is done. Blanch the noodles and place them in bowls. Arrange the chicken, crab, vegetables, and garlic chives on top.

Finally, ladle the hot broth over the noodles and top with fried shallots.