Boil water in pan, add everything. Bring it to boiling and lower heat to medium, not too low. Cook legs until tender and make sure the sauce doesn't dry up.

  The sauce initially would taste bland, but as it cooks with chicken, taste will intensify. Season the sauce to taste with salt, sugar and soy sauce when the chicken is tender. Add a dash of sesame oil at the end.

 

For the noodles:

  Cook some egg noodles according to the instructions on its packet. Use the sauce from the chicken as soup base, add about 1 portion of sauce and 1 portion of boiling water. Season with black pepper, soy sauce, salt and sugar.

  Added julienne ginger and spring onion on top for extra taste. Also roasted some dry whole chillies and crushed them with the back of a wooden spoon. THAT tastes MARVELLOUS!!!

PS: you can make the chicken ahead of time. Like any stew, it tastes better a day or 2 after when the chicken soaks in the sauce to cool, it absorbs all the goodness. Heat it up the next day and cook for 30 mins. Makes it more tender and tasty.