Recipe of the Chicken Mie Pangsit, an Indonesian food pillar
Chicken Mie Pangsit
with dry egg noodles, chicken dumpling and choy sum, served with prawn cracker, chicken broth and sriracha sauce.
A new cooking experience
We’re embracing technology while also acknowledging the world situation. So, I’ve been doing my best to set up my restaurant Monsoon remotely. Although I can’t be in Hong Kong personally, I’ve regularly liaised with Chef Budiana and the Monsoon team via video conferencing and working live online with Zoom. Then came an idea: to offer people a new experience of cooking from home. We start this new masterclass series with a pillar of the Indonesian food culture, derived from the traditional Chinese cooking techniques: the “mie ayam pangsit” (seasoned noodles served with diced chicken on top)portions
minutes
Summary
Main Ingredients
- chicken mince 60g
- dry egg noodles 90gr
- choy sum chopped 50gr
- chicken dumplings 4 pcs
- bamboo and water chestnuts diced 30gr
- garlic oil 1 tbsp
- dark soy 1 tea spoon
- light soy 1 tea spoon
- kecap manis (sweet soya sauce) 1 tea spoon
Noodles seasoning
- chicken powder 1 tbsp
- sugar 1 pinch
- salt 1 pinch
- pepper 1 pinch
A variant from Malang, Java Indonesia
Chicken broth
- 2 Tablespoons of Chicken Powder per cup of water
- coriander root
- ginger
- white pepper
boil all ingredients together
drain the broth
reserve
Garnish
coriander leaf ginger julienned