MUSHROOM CHICKEN NOODLE

Serves 4

Tools

• Large saucepan for broth
• Small  sauté pan
• Large teflon pan for chicken mushroom
• Saucepan for cooking noodles

Ingredients

• Chicken broth (Cooking time: 1hr)
• 2 litres water
• 3 chicken wings
• Few pieces of celery and carrot
• 30 gr butter
• 1 onion, sliced
• 1 shallot, sliced
• 2 cloves of garlic, minced
• a pinch of grated nutmeg
• salt and pepper to taste
• bok choi sliced, set aside for serving
• spring onion, sliced and set aside for garnish
• Mushroom Chicken stir fry (Cooking time: 20 min)
• 3 tablespoon of sesame oil
• 1 onion, sliced
• 1 shallot, sliced
• 2 cloves of garlic, minced
• 2 cm of ginger, minced
• 200 gr chicken breast, cut into small pieces
• 200 gr mushroom, cut in fours
• 4 tablespoons of kecap manis
• 2 tablespoon of oyster sauce
• pepper to taste
• Noodles (Cooking time: 10 min)
• 250 gr egg noodles
• 2 litre water to cook
• sesame oil

Method

• 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.

• 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.

• 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.

• 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!