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

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Main Dish
4 servings
Very Easy
30 min

Ingredients

4

To make the soup:

To make chicken topping:


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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.


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