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

Name: Mie kangkung (water spinach, chicken and mushroom topped noodle)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 1 package of shanghai noodle, boiled, drained and oiled; bunch of water spinach/kangkung, boiled; 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; 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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Main Dish

Very Easy

30 min

Preparation

Preparation10 min

Cook time20 min

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.