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Marinate the chicken legs with 2 tbsp light soy sauce and 2 tbsp premium dark soy sauce.
In a pot, combine 800ml water, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 60ml premium dark soy sauce, garlic, star anise, cinnamon bark, spring onion, ginger, and rock sugar.
Bring the sauce to a boil, then reduce heat and let the chicken legs simmer for about 10-12 minutes until cooked through.
Remove the chicken legs from the sauce and slice the meat.
Bring the sauce back to a boil and thicken it with a cornstarch solution.
Blanch the leafy vegetables and wonton noodles, then coat noodles in sauce.
Serve the shredded chicken, glazed noodles, and vegetables in a noodle bowl.