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

Ingredients

• 1 package of shanghai noodle, boiled, drained and oiled
• bunch of water spinach/kangkung, boiled

To make the soup:

• 1.5 L of fresh chicken broth
• 4 cloves of garlic, chopped
• 2 green onion, chopped
• 2 egg
• 1 tablespoon of corn starch
• salt, pepper and sugar to taste

To make chicken topping:

• 4 cooked whole chicken leg
• 1 can of quail egg
• 2 can of whole straw mushroom
• 4 cm ginger
• 6 cloves of garlic, chopped
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 3 tablespoons sweet soy sauce
• 3 green onion, chopped
• ground white pepper
• sugar
• water
• sesame oil for saute

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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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