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On medium-high heat, boil the water (5 cups) in a medium sized pot. Once it’s rolling boiling, parboil the qchicken for 1 minute to skim off any fat. Drain the water.
In a clean pot (I used this braising pot), add the chicken and the sauce. Boil them over medium-high heat for about 10 mins, covered.
Add the potatoes, carrots, onions and chillies and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Simmer for a further 8 mins, covered.
Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
Garnish with the sesame seeds. (You can add additional green onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.