Clean chicken breast fillets, marinate with pepper, seasoning; stir-fry garlic, minced onion to sweet smell; mix well with chicken meat, leave it for 15 mins for spices penetrating meat, serve into a dish.
Clean chicken breastbones, heat with 3 litres of water for 30 mins, filter to take the broth, flavour to taste and use as hotpot liquor.
Cut off mushroom roots, clean and cut King Oyster mushroom into diagonal slices. Cut green onion into 5cm long sections. Julienne ginger.
Drop “3 Mien” egg Noodles into a pot filled with boiled water, add some salt, boil it to a turn. Wash through with cooled water, mix with some cooking oil to keep noodles unstuck.
Pour bouillon into the hotpot; add ginger, green onion roots, and heat the mixture; arrange mushrooms, green mustard sprouts around hotpot rim.
Add chicken meat, egg noodles, mushrooms, green mustard sprouts just as enjoying.