Page 171 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

½ cup (125 g) diced white onion

2 pieces (1 lb/500 g) boneless, skinless chicken breasts, diced

1 tablespoon ground brown bean sauce

8 oz (250 g) straw mushrooms

1½ tablespoons soy sauce

½ tablespoon sweet soy sauce

Ground white pepper to taste

2 quarts (2 liters) chicken stock

½ lb (250 g) water spinach (kangkung), ends trimmed; or ½ lb (250 g) regular
spinach rinsed and drained

½ teaspoon salt

3 green onions (scallions), rinsed and sliced

4 tablespoons Fried Garlic (page 27), to garnish

1 Bring the water to a vigorous boil in a large pot or wok over high heat. Add the dry
egg noodles and gently stir around for 2 to 3 minutes. Use a fork to shake the noodles

around as they begin to come apart. Drain the cooked noodles and divide equally into
4 serving bowls.

2 Heat the oil in a medium sized skillet or wok over high heat, sauté the garlic and
onion until lightly browned and fragrant, for about 1 to 2 minutes.

3 Toss in the chicken and bean sauce, and stir-fry thoroughly for 4 to 5 minutes. Add
the mushroom, soy sauce, sweet soy sauce, and white pepper. Continue to stir-fry for
another 2 to 3 minutes. Spoon the ingredients over the noodles in the serving bowls.

4 Bring the stock to a vigorous boil in a large pot. Turn off the heat and gently place
the water spinach in the stock along with the salt. Stir until thoroughly mixed. Ladle
the soup over the noodles, sprinkle with green onions and serve immediately.