Mie Ayam Jamur | Mushroom Chicken Noodle

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• Step 1

  Chicken broth

  Combine cold water, chicken and bring to a boil. In the meantime, melt the butter and sauté the onion, shallot, garlic and ginger for 5 minutes until it's soft and aromatic. Add in to the chicken broth and the nutmeg. Put on the lid, continue cooking and keep simmering for 1 hour.

  When the chicken wings are cooked, take them out and let cool. Discard the chicken skin and shred the meat, set aside for the chicken mushroom.

  Strain the broth and return to the sauce pan and keep warm with low heat.

• Step 2

  Mushroom Chicken stir fry

  Heat the sesame oil in a wok/teflon pan and sauté the garlic, shallot and onion until soft and aromatic.

  Increase the heat and add the cut chicken, cook and stir for 5 minutes. Add in the mushroom, stir and mix well.

  Add in the soy sauce and the oyster sauce and mix well, add in the pepper to taste.

  If you have, put on a lid and cook for another 3 minutes on medium heat.

• Step 3

  Noodles

  Cook the noodles according to the package, meanwhile heat the sesame oil on another pan. When the noodles are cooked, dump it into the pan and sauté it for 1 - 2 minutes until the noodles are coated with the oil. Ready for serving.

• Step 4

  Serving

  Prepare 4 small bowls and 4 large bowl.

  Cook the bok choi for 2 minutes and serve in the small bowls with the broth.

  Divide the noodles in the large bowls. Sprinkle the mushroom chicken on top of the noodles and garnish with the spring onions.

  Ready to eat! Enjoy!

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