Chicken noodle has always been my comfort food, especially in winter. One bowl of hot chicken noodle will make me warm during the cold day. Usually I always ended up by eating more than one bowl *shy*. I don't know why, I could not stop eating when soup is on the menu. Chicken noodle is one of my favorite.

Back in Jakarta, I never made my own chicken noodle. All I have to do was just waiting until the street vendor passing by my home. Or I could just go out and buy from the one in the neighborhood. Ohhh, how I miss Jakarta. How easy to find my dream foods there, while here I have to spend hours in the kitchen whenever I want to eat one of them. Ihiks :-(

On January 2nd, I cooked chicken noodle complete with steamed and fried wonton (we called it pangsit in Indonesia). My hubby was so happy since he's a big fan of chicken noodle and fried wonton. Please don't ask me how many times he (and me) eat that day. It's kinda embarrassing ;-)

The recipe below I modified from some of recipes that I got from friends or through the web. Thanks to you all for the recipes.

Ingredients:
Chicken oil:
Chicken skin from 6 chicken thighs
3 slices of fresh ginger

Chicken Mushroom:
6 chicken thighs, skin and bone out, clean, cubed (or cut as desired)
100 grams mushroom, cut as desired
5 cloves of garlic, finely chopped
Chicken oil as needed
Indonesian sweet soy sauce (I used Kecap Bango)
Salt, pepper and sugar to taste
Warm water as needed

Soup:
Chicken bones
1 cube beef stock
4 slices of fresh ginger
Garlic powder as needed
Salt, pepper and sugar to taste
Dried green onion
750 ml water (or more)

Noodle:
4 fresh egg noodles
Salt
Pepper
Light soy sauce
Vegetable oil
Water

Fried and Boiled Wonton:
1 pack of ready to use wonton skin (around 40 pcs)
200 grams black tiger prawn, minced
1 tbsp cornstarch
2 tsp oyster sauce
1 tbsp dried green onion
Garlic powder
Salt and pepper to taste
Cooking oil
Water for boiling

Garnish:
Dried green onion
Bird's eye chilies

Methods:
Chicken oil:
1. Fry chicken skins without oil. Add ginger slices.
2. Stir fry until the skin become crispy.
3. Set aside and keep in a close container.

Soup:
1. Boil chicken bones. Add beef stock, ginger slices and garlic powder. Season with salt, pepper and sugar.
2. Add dried green onion, mix well and remove from the heat.

Chicken Mushroom:
1. Heat chicken oil in a skillet. Sauté garlic until fragrant.
2. Add chicken meat and cook until rigid and color changed.
3. Add mushroom. Stir fry until wilted.
4. Add sweet soy sauce. Pour into water. Mix well. Season with salt, pepper and sugar. Continue on cooking over a small heat until water reduced. Remove from the heat and set aside.

Noodle:
1. Boil water by adding small amount of oil and salt. Add egg noodles, boil until cooked. Remove from the heat. Drain the water and wash noodles with cold water. Drain again.
2. Mix pepper, salty soy sauce, vegetable oil in a big bowl. Fold in egg noodles, mix well.
3. Place noodle in a serving bowl. Top with chicken mushroom, steamed and fried wonton. Garnish with dried green onion, fried shallot and bird's eye chilies. Put the soup in another bowl or you can just ladle the soup into the bowl.
Fried and Boiled Wonton:
1. Mix all the ingredients. Spoon the mixture and place in the middle of wonton skin. Wrap it into triangle form, and then pinch both corners.
2. Fried wonton: Heat oil in a deep fryer. Fry wonton over a medium heat until golden brown. Remove from the heat and drain with kitchen towel.
3. Boiled wonton: Boil wonton in a boiling water until floating. Remove from water and drain. (Or you can steam the wonton).


Serving suggestion:
Place noodle in a serving bowl. Top with chicken mushroom, fried and boiled wonton. Garnish with dried green onion and bird's eye chili. Serve with the soup. (Or you can ladle the soup over the chicken noodle).

This recipe was submitted for hosted by . You can find the round-up .