Petitchef

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

Main Dish
3 servings
19 min
45 min
Very Easy

Ingredients

Number of serving: 3
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

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.

Photos

Mie Ayam Jamur Pangsit // Noodle with Sweet Chicken and Mushroom Stir Fry and Won ton Soup, photo 1Mie Ayam Jamur Pangsit // Noodle with Sweet Chicken and Mushroom Stir Fry and Won ton Soup, photo 2




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