MIE AYAM JAMUR (CHICKEN MUSHROOMS NOODLE SOUP)

I've been craving chicken mushrooms noodle long time ago. Yea I made it once few weeks ago when my hubby's friends came to visit us, but at that time, I am on my 'eating apple only' program. So, I'm unable to fill my craving.

Then few days ago, I made it again :). The benefit you got when you cook by yourself is you can put toppings as generous as you wish :). But, if you buy it from the restaurant, some of them are not too generous.

The recipe is based on my memory of chicken mushrooms noodle that I used to eat when I was living in Indonesia. It tasted so good, especially the hot soups are so great in this winter time :).

Chicken Mushrooms Noodle Soup

Ingredients:
1 package egg noodle
3 pieces chicken breast fillet
1 cup whole button mushrooms, sliced
3 cloves garlic, minced
6 to 10 tbsps Indonesian sweet soy sauce (it called Kecap Manis, brand: ABC)
2 to 3 tbsps oyster sauce
5 tbsps fish sauce
1 tbsp Indonesian salty soy sauce (it called Kecap Asin, brand: ABC)
1 tsp white pepper
2 tbsps sesame oil
1000 ml water
A bunch of yuchoy (or other green veggies)

Preparation:
For Toppings:
Boil chicken with water until the chicken is completely cooked. Drain the chicken from the broth. Shred the chicken. Reserve the broth for soup.
In a skillet, stir fry garlic until fragrant. Stir in mushrooms, cook until the mushroom thoroughly cooked. Add in shredded chicken. Season with Indonesian sweet soy sauce, oyster sauce, fish sauce, Indonesian salty soy sauce and white pepper, stir in until well combined or until the chicken and mushrooms are coated with the sauce. Pour in 1 to 2 laddlespoonful chicken broth. Cook it for another 5 minutes or until boiled. Two minutes before you turn off the heat, stir in sesame oil. Set aside.

For Serving:
In a saucepan, combine water and chicken broth. Once it boil, add in egg noodle, boil it until the noodle is cooked. Do not overcook if you don't want have mushy noodle.
Meanwhile, in a serving bowl, combine 1/8 tsp white pepper, 3/4 tsp sesame oil and 1/2 tsp fish sauce. After the noodle is well cooked, drained it then put it on the serving bowl immediately. Stir the noodle with the sesame oil mixture until well combined.
Back to the saucepan that used to boil the noodle, boil the yuchoy (or any other green veggies) until well cooked. Drained it. Transfer it onto prepared egg noodle. Top it with the toppings. Pour the chicken broth, or you can do it in a separate bowl. Serve it immediately.