In a large pot, add the whole chicken or chicken quarters.

Add ginger, galangal, and garlic cloves to a cheesecloth and create a satchel or add directly into the pot along with salt, and MSG or chicken bouillon powder (if using).

Pour in 20 cups (5 quarts) of water, ensuring the chicken is fully submerged.

Bring the water to a boil over high heat.

Once boiling, reduce the heat to a gentle simmer.

Add the cilantro stems and a tablespoon of fried garlic to the pot. Continue to simmer for about ½ hour to an hour, or until the chicken is cooked through and tender.

Occasionally skim off any foam or impurities that rise to the surface.

Once the chicken is cooked, remove it from the broth and set aside until it’s cooled enough to handle. Then shred the meat to add back to the soup later.

Remove the ginger, galangal, and garlic from the broth.

Return the shredded chicken to the pot. Add a handful of uncooked noodles during the last ten minutes of cooking to help thicken the broth.

Adjust seasoning to taste, as needed.

Add the udon noodles, which have been cooked separately into the pot right before serving.

To make fried garlic oil, add garlic cloves and a pinch or two of salt to a mortar and pestles. Crush until you get fine paste.

In a small pan, heat the vegetable oil over medium heat. Add the crushed/minced garlic and fry until golden brown and crispy.

In a large mixing bowl, combine the entire bag of rice flour and most of the tapioca flour.

Gradually add the boiling water to the flour mixture, stirring constantly. Quickly work with your hands to form a dough.

Knead the dough until it becomes smooth. Roll out portions of dough to desired thickness using a rolling pin.

Cut the rolled-out dough into long, thin strips to form your udon style rice noodles.

Bring a large pot of water to a boil. Add the noodles to the boiling water and cook for 3-5 minutes, or until they float to the surface and are tender but still chewy.

Use a spider to transfer the cooked noodles into the broth pot right before serving.