Mie ayam jamur ala Pam

Mie Ayam (Indonesian chicken noodle dish) is one of my favourite Indonesian food. This dish was served at my primary school's canteen, hawker stalls on the streets of Jakarta, and most of the Jakarta malls. There is a lot of variation of mie ayam, from ones that are served with dumplings, meat balls, but my all time favourite is the chicken mushroom. My sister, Pam, has mastered this dish and I fell in love with her recipe. This is Pam's version of Mie Ayam Jamur (chicken mushroom noodle). This recipe will feed 4 people.

Ingredients

2 chicken breasts - chopped to dice pieces
1 can of champignon mushrooms - do not drain the mushroom, keep the liquid in the can

A packet of beef balls

a bunch of choy sum - cut to 3 cm pieces

Thin (wonton) egg noodles (4 batches for 4 people)

Garlic - minced

Powdered chicken stock - a tea spoon

Sweet soy sauce
light soy sauce
Salt
White pepper 
Water

Oil

Cooking method

Chicken and mushroom 
Heat a good splash of oil in a pan on medium heat, cook garlic until fragrant, add diced chicken and cook until half cooked. Then, season with chicken powder, add half of the liquid from the can of mushroom, a good splash of sweet soy sauce, a bit of white pepper, mix well until the colour is brown throughout and cook until the chicken is fully cooked. Add the champignon mushrooms and the rest of the mushroom liquid, and mix well. Cook until the liquid thickens slightly, you should keep enough sauce as the sauce will flavour the noodles and you need a generous amount of sauce per serve - don't let it evaporate too much. There should be a good balance of sweet and salty. If it is not salty enough add salt, if it's not sweet enough, add the sweet soy sauce.Turn off the heat, and leave chicken mushroom on the pan. Prepare egg noodles, choy sum, and beef balls.

Egg noodles, choy sum and beef balls
Lay out four regular soup bowls, fill each bowl with a splash of oil, light soy sauce and a sprinkle of white pepper.
Boil / cook the egg noodles following the instruction on the packet. 
Boil water in a regular pot and cook the beef balls following the time instruction on the packet, when beef balls are cooked, add choy sum and cook for another minute. Strain the beef balls and choysum.

Serving
Heat the chicken mushroom mixture. Distribute the egg noodles in the bowls and mix the noodle well with the oil, white pepper and light soy sauce. Add a generous amount of the chicken mushroom mix and its sauce on the top of the noodle, add the beef balls and choy sum. The mie ayam is now ready to be served.  This noodle dish is normally eaten with a small bowl of chicken soup, fried shallots and chilly sauce.