Directions:

1. In large stock pot, add roasted onion, ginger, dried squid, and chicken bones and enough water to cover the ingredients and add 1 tbs salt and sugar. Bring to slow boil and be diligent in skimming the gunk and scum from the broth. When you have removed most of the gunk, add the chicken and keep the stock at a slow simmer and cook chicken for about 35 minutes. Remove chicken and let cool, but covered in plastic wrap. Remove and discard chicken bones. Season the stock with more salt and sugar as needed.
2. When cooled, break down the chicken by shredding the breast and meat of the hindquarters into thin strips. The meat should really just almost fall off the bone without much effort. Using butcher's knife, chop the drumsticks and wings. Set the shredded chicken aside.
3. Prepare your egg noodles by unraveling the pre-portioned bundle of noodles. Bring a large pot of water to boil and in large colander, dip a bundle for 10 seconds, remove and rinse in cold water. You want these noodles to be al dente. Drain and transfer to serving bowl. Drizzle the noodles with some pure sesame oil. Add the fresh fried onions, chives, shredded chicken, and ladle on broth.