Petitchef

Mie kangkung (water spinach, chicken and mushroom topped noodle)

Main Dish
4 servings
10 min
20 min
Very Easy

Ingredients

4

To make the soup:

To make chicken topping:

Preparation

  • Boil the broth and add previously sauteed garlic. Add salt, pepper and sugar to taste. You may add some broth block to enrich the taste.
  • Crack the egg and stir it instantly. Mix the corn starch with a little bit of water and then pour the liquid into the boiling broth and stir until thicken. At last add the chopped green onion.
  • Shred the chicken meat into small pieces or cut into square chunk and discard the bones. In a pan, saute the garlic and ginger for 2 minutes.
  • Add the shredded chicken meat, continue to stir. Add fish sauce, oyster sauce, pepper and sugar.
  • Add mushroom and then sweet soy sauce, stir constantly. Add water as needed. Add quail egg, green onion and adjust the taste.
  • To serve in a bowl, place the noodle first, and then kangkung and chicken topping. Pour the soup on top of it. Sprinkle some fried onion.

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Photos

Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle), photo 1
Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle), photo 2

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