3 Celery sticks, finely chopped
3 Spring onions, chopped into rings
275 g Cooked chicken, finely shredded
225 g Flour sticks or spaghetti noodles
850 ml Chicken stock
2 Light wood ear fungus

Place the celery and spring onion in a bowl and put on the table. Place the cooked shredded chicken in a separate bowl and put that on the table also. Follow the instructions on the flour sticks pack, or boil up the spaghetti until just soft. Drain and rinse with some boiling water. Place in four bowls. Boil up the chicken stock until simmering, then add the light wood ear fungus. Place in a bowl and put on the table. The guests should put a mixture of celery, spring onion, and shredded chicken onto the noodles then ladle the hot chicken broth into the bowls.

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