1. Wash the chicken, put it in a pan with the cold water, the sliced ginger and the whole spring onions, bring to the boil, skim off the foam and simmer over low heat for 40 minutes.
2. Remove the chicken, strain the stock and season with salt and white pepper; pull the meat off the bones and tear into strips.
3. Cook the macaroni in another pan of salted water until tender according to the packet, then drain.
4. Cut the ham into thin strips.
5. Fry the eggs sunny side up in a little oil in a frying pan until the whites have set but the yolks are still soft.
6. Divide the macaroni between bowls, pour over the hot stock and top with the ham, the chicken and a fried egg each.
Tip: One of the favourite breakfasts of Hong Kong's cha chaan teng cafés, a reminder of Western influence from colonial times. It is most authentic with toast and Hong Kong milk tea; on busier days you can use ready-made chicken stock.
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