Mie Kangkung (Water Spinach Noodle)

Mie Kangkung (Water Spinach Noodle)
16 Jun 2019

Water Spinach Noodles (Mie Kangkung) is an of Indonesian noodle soup served with chicken and kangkong (water spinach). This dish, which is originated from the Betawi people (Jakarta and Banten), comes with egg noodles and served with kangkong and thick soup made from chicken or broth.

Prep Time
15 min
Cook Time
45 min
Servings
5 people
Difficulty
Medium
Ingredients

250 gr chicken fillet, cut into 0.5 x 0.5 cm

5 cm of ginger, cut round shape in thin slices

5 minced shallots

5 cloves of minced garlic

1/2 tbsp oyster sauce

4 tbsp sweet soy sauce

2 tbsp fish sauce

1 tbsp sesame oil

1 tsp salt

1 liter of chicken broth

500 ml of water

1 tbsp olive oil

3 tbsp of dried shrimps

1 tbsp tapioca flours

Condiments:

Fried Shallots

Spring Onions

Tapioca Crackers or Prawn Crackers

Instructions
  1. Heat a medium pan with 1 tbsp of cooking oil
  2. Add ginger, minced garlic, and shallots and stir fry until fragrant
  3. Add dried shrimps and stir fry until fragrant
  4. Add chicken, cook until the chicken turn color
  5. Add sauces: oyster sauce, sweet soy sauce, soy sauce, fish sauce, and stir so it will mix well with other ingredients. Cook for another 2 minutes
  6. Add 1 liter of chicken broth. Cook until boils and the chicken has cooked thoroughly.
  7. Transfer the chicken to a bowl and set aside, and left the water/broth in the pan

Soup:

  1. Add 500 of water to the pan with leftover sauce from cooking the chicken and mushrooms (number 7 above) and boil it.
  2. Solute Tapioca flour into 1 cup of water, and pour it into the soup and stir immediately and boil for another 1 minutes
  3. Turn off the heat and add salt and pepper and stir it slowly

Serve:

  1. Arrange noodle and water spinach side by side
  2. Pour soup into the bowl
  3. Top with chicken
  4. Add condiments fried shallots
  5. And serve it with tapioca crackers or prawn crackers
Indonesian Noodle Soup

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