Directions

1. On medium-high heat, boil 5 cups of water in a medium sized pot. Once it’s at a rolling boiling, add the chicken and parboil the chicken for 1 minute to skim off any fat. Drain the water.
   
2. In a clean Dutch oven, add the chicken then add 1 1/2 cups water, soy sauce, brown sugar, mirin, honey, oyster sauce, garlic, ginger, sesame oil and black pepper. Boil them over medium-high heat for about 10 minutes, covered.
   
3. Add the potatoes, carrots, onions and chilies and boil for 7 minutes more, covered. Reduce the heat to medium and stir gently. Simmer for an additional 8 minutes, covered.
   
4. Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked, another 5 minutes, covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
   
5. Garnish with the sesame seeds. Serve hot with a bowl of steamed rice.