Mie ayam jamur pangsit // noodle with sweet chicken and mushroom stir fry and won ton soup

Ingredients

• 3 egg noodles
• 1 tablespoon Indonesian sweet soy sauce
• 1 tablespoon chicken oil
• Salt and pepper to season
• Sweet Chicken and Mushroom Stir Fry
• 150 g button mushrooms -- washed, cut in vier pieces
• 300 g chicken meat
• 3 cloves garlic -- crushed, sliced
• 3 cm ginger -- crushed, sliced
• 2 tablespoons oyster sauce
• 2 tablespoons Indonesian sweet soy sauce
• 1 tablespoon soy sauce
• 75 ml chicken broth
• Sliced onion springs
• Chicken oil
• Salt and pepper to season
• Won ton Soup

For Broth:

• 1,5 l water
• 2 pieces chicken thigh -- set aside the skin
• 4 cloves garlic -- crushed
• Salt to season
• Sliced spring onions

For Won ton:

• Won ton papers
• Minced pork (You can use minced meat or fish or minced chicken or shrimp)
• 1 clove garlic -- crushed, minced
• 2 tablespoons Ngo Hiong
• Salt and ground white pepper to season
• Chicken Oil
• Vegetable oil
• Chicken skin
• 2 cloves garlic -- crushed
• 2 cm ginger -- crushed

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Preparation

• Chicken Oil:
  Fry the chicken skin with the crushed garlic and ginger. Set aside.
• Chicken Broth:
  Add the water in a pot, add salt and crushed garlics. Boil the chicken thighs in until cook. Take out and when they're cool enough, get the meat. Put the bones back into the broth.
• Sweet Chicken and Mushroom Stir Fry:
  Put 2 tablespoons of chicken oil in a pan. Add the crushed garlic and ginger, sauté until fragrant.
  Add the button mushrooms and chicken meat, Indonesian sweet soy sauce, soy sauce, oyster sauce, sliced onion springs and the chicken broth. Season well and cook until set.
• Won ton Soup:
  Combine the minced pork with Ngo Hiong, salt, pepper and the crushed garlic. Steam for 10 minutes. In each won ton paper, put 1 tbsp of filling in the center. Take the four corner to the middle, press a little bit in the middle. Boil in the chicken broth over a low heat for 1 minute.
  
• Serving:
  Boil the egg noodles in a pot until soft, drain
  Add the Indonesian sweet soy sauce, chicken oil. Season well and toss. Put into individual serving bowls, add the sweet chicken and mushroom stir fry and sprinkle with sliced spring onions. Serve immediately with won ton soup.

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