Mie Ayam Jamur (Indonesian Chicken Mushroom Noodle)

If you follow me from the beginning, you may realise that I didn't post much of savoury food, that's because I'm a hopeless sweet tooth. 

This chicken mushroom noodle is hubby's favourite dish and he never missed any kind of noodle dish every time we go back to our hometown in Indonesia.

There are many version of noodle dish in Indonesia. Some of them have the chinese influence in it, just like my version of this noodle dish.  Here's one of the idea for indonesian noodle dish when I visited my hometown early this year.

Mie Ayam Jamur (Indonesian Chicken Mushroom Noodle)

Ingredients

Dried Egg Noodle

1 tablespoon Light Soy Sauce

1 teaspoon Sesame Oil

4 Cloves Garlic, Minced

2 cm Ginger, sliced

200g Chicken Thighs Fillett, diced

100g Button Mushroom, sliced

2 tablespoon Soy Sauce (Kecap Asin)

2 tablespoon Sweet Soy Sauce (Kecap Manis)

1 tablespoon Oyster Sauce

100ml Water

Salt and Pepper

2 Tablespoon Chilli Powder (Optional)

Wonton Skin, for deep frying

Chilli Sauce

Pork or  Chicken Oil, from 300g Pork Skin or 500g Chicken Skin

Spring Onion, cut finely

Tongcai (Chinese Preserved Vegetables)

Blanched Chinese Broccoli

Chicken Broth Ingredients

Chicken Bones/ Chicken Frame

3 cm Ginger, Sliced

4 Cloves Garlic, bruised

3 Litre Water

2 Spring Onions, Cut finely

Salt and Pepper

Method

1. For Chicken Broth: Boil water in a large pan. Add all ingredients and reduce the heat, continue simmering for another 30 minutes. Remove from the heat.

2. For Chicken Mushroom Stir fry: Combine Soy Sauce (Kecap Asin), Sweet Soy Sauce (Kecap Manis), Oyster Sauce, 100ml Water, Salt an pepper altogether in a bowl, set aside. Heat the oil and sesame oil, stir fry the garlic, ginger until fragrant. Add chicken and mix well until chicken change colour. Add the mushroom and the sauce mixture into the pan and mix all up until chicken is cooked. Set aside.

3. For Noodle: Boil water on the pot, cook the noodle until cooked and drain. Mix the noodle with light soy sauce and Pork or Chicken Oil. 

4. Assemble: In a bowl, place the noodle, the chicken mixture on the top and blanched chinese broccoli.  Serve with deep fried wonton skin, tongcai (chinese preserved vegetables), chicken broth and chilli sauce on the side.