In a large stock pot, combine the chicken leg quarters and the water and season liberally with salt. Bring to a boil and then simmer for 45 minutes, periodically skimming the surface for foam.

Once the chicken is completely cooked through, transfer to a plate and allow to cool. After the chicken is cool enough to handle, pick the meat from the bones and discard the bones and skin.

Pour the stock into a large bowl through a fine-mesh sieve and reserve the stock. You need 8 cups stock for this recipe. Carefully wipe out the stock pot and return it to the stove.

Combine garlic, ginger, Thai chili peppers, and sesame oil in a food processor and pulse until finely chopped. Set aside.

Heat the 1 tablespoon neutral cooking oil over medium high heat in the stock pot. Once hot, add the sliced onion and cook, stirring regularly, for 8-10 minutes or until the onion is well-browned.

Add the finely chopped aromatics from the food processor, along with the white parts of the scallions, and cook for 1 minute or until fragrant.

Pour in the reserved 8 cups chicken stock and bring to a boil. Taste and season with salt and pepper.

Add the cooked chicken, turmeric, and yu choy tips to the soup. Taste and season to your preferences. Reduce heat and simmer for 15 minutes.

Bring water to a boil in a separate pot. Cook the soba noodles according to package instructions. Drain and rinse and set aside.

In a small saucepan, heat the 1/4 cup neutral oil over medium heat. Once hot, add the garlic, stirring regularly, for about 1 minute or so until golden brown but not burned. Pour the oil and garlic into a heatproof container. Set aside.

Divide the cooked noodles between bowls and ladle the hot chicken turmeric soup on top. Garnish with the minced scallion greens, crispy garlic, a teaspoon of the garlic oil. Drizzle with sesame oil and a sprinkle of sesame seeds, if desired. Enjoy!