Continue to simmer over low heat about 15 minutes, add the chicken in the stock until tender.

To serve: Arange glass noodles, been sprouts, chicken, spring onions, Chinese parsley and fried shallots in a bowl, and poring boiling stock over. Garnish with potato chips and boiled egg. Serve with sambal, sweet soy sauce and lime juice.

Note: you also can use shrimp crackers blended and put on the top of soup as Garnishing.