Directions

1. Heat the oil in a large soup pot over medium-high heat.
2. Add the Chinese-5 Spice and cook, stirring constantly for 1 minute.
3. Add the chicken legs and brown on both sides, about 3 minutes each.
4. Add the garlic, ginger, onion, lemongrass, lemon juice, honey, chili sauce, fish sauce, soy sauce, pepper and 2 1/2 quarts of water. 
5. Cover, bring to a boil and then reduce to a simmer. Allow to simmer for 10-12 minutes, or until the chicken is cooked through.
6. Once the chicken is fully-cooked, fish it out using tongs, and run under cold water to cool it down.
7. Slide the skin off the chicken pieces, and use a fork or your fingers to slide the tender chicken meat off the bones, reserving the chicken bones, skin and gristle.
8. Return the bones, skin and gristle to the pot, cover and simmer for another 45 minutes.
9. Strain the broth and return to its pot. 
10. Taste for seasoning and adjust as necessary.
11. Increase heat to high and bring broth to a boil.
12. Add the noodles and boil until cooked through, about 5 minutes. 
13. To serve, use a ladle to portion broth into bowls. 
14. Use tongs to add noodles to each bowl. 
15. Divide the chicken pieces between the bowls, and serve immediatley. 
16. If desired, garnish with any of the optional garnishes.