Bring a pot of water to a rolling boil. Add dry elbow macaroni and cook according to package instructions until al dente, usually 7-9 minutes. Drain well and set aside.
While dry elbow macaroni is cooking, dice or slice the Hong Kong-style processed ham into desired pieces. In a separate saucepan, heat the chicken broth and water to a simmer. Season with salt and white pepper to taste. Add the prepared ham to the simmering broth and let it warm through for 1-2 minutes.
In a non-stick pan, heat cooking oil over medium heat. Crack eggs into the pan and fry sunny-side up or to your preferred doneness. You can lightly season with a dash of light soy sauce if desired.
Divide the cooked dry elbow macaroni into serving bowls. Ladle the hot Hong Kong-style processed ham and chicken broth mixture over the macaroni. Top each bowl with a fried egg.
Garnish with chopped scallions, if using. Serve immediately and enjoy this classic Hong Kong comfort food.
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