Mie Ayam Jamur

Ingredients:
Egg Noodles (or any noodle that i can find in Cork)
2 tbsp Sesame Oil

2 chicken fillets (original recipe is 300 gr)
200 gr irish wild mushrooms, quartered
5 cloves garlic, minced ( i love garlic! original recipe is only 4)
1 cm ginger, bruised (original recipe is 3cm but i don't really like the taste of ginger)
2 tbsp light soy sauce
3 tbsp kecap manis (original recipe is 1 tbsp,but i prefer sweeter)
1 tbsp oyster sauce
400 ml chicken broth

1 tsp grounded peppercorn
1 tbsp tapioca starch diluted in 25 ml water

Chicken Broth:
3 can of Chicken Stock Pot

1 L water
1 cm ginger,sliced

3 cloves garlic, minced

white peppercorns
salt

Directions:

Stir Fry Chicken Mushroom:
1. Combine 1 tbsp mushroom soy sauce, chicken pieces and ground white pepper; stir well. Add 1 tbsp tapioca starch and mix well. Set aside.
2. Stir fry garlics and ginger with the hot sesame oil until fragrant. Add seasoned chicken pieces. Stir frequently to let the aroma of ginger and garlic stick to chicken and cook until chicken changes colour.
3. Add mushrooms, the rest of mushroom soy sauce, kecap manis, broth/water, salt and peppercorns. Cook until seasoning is absorbed and chicken is cooked. Set aside. There might be a small amount of broth left in the cooking, so we can use up for assembling the noodles later on (I prefer to have more sauce as i don't like dry noodles).

Chicken Broth:
In a large pan, add water and bring to a boil. Add all other ingredients. Cook at high heat and reboil. If you have bakso or siomay, you can add it.

How to Assemble and Serve 1 Portion of Chicken Mushroom Noodle:
1. Prepare two bowls; one is big and another one is smaller size.
2. Place broth in a small bowl.
3. In a big bowl, combine 1 tbsp sesame oil, 2.5 tbp light soy sauce and a dash of ground white pepper. Add 1 portion cooked noodle and mix well. Place stir fry chicken mushroom. Sprinkle with green onions.

Original Recipe from Mbak Ine and Peppy