Mie Ayam Pangsit (Chicken noodle with fried wonton)

For the past 1 week, I have been cooking any kinds of noodle (soup) for my husband's breakfast. This is his request because he is tired of having bread for breakfast.
He wants the noodle to taste and look the same as the one in the hawker stall. I do try my best to serve him the noodle hawker style minus the MSG for sure.
I know the noodle won't be as addictive as the one in hawker stall but it is healthier.

One of the noodle style I love to cook (and eat as well..;)) is mie ayam pangsit (chicken noodle soup with fried wonton) or it is more popular with the name of mie ayam jamur (mushroom chicken noodle soup).

Ingredients:

Egg noodle

For Pangsit (wonton):
300 gr mince chicken
250 gr shrimp (peeled)
ready-to-use wonton skins (thaw first)
50 gr cornstarch
1 tbsp sesame oil
1 egg (beaten)
salt and pepper to taste

For Chicken soup:
2 ltr water
1 whole chicken carcass
3 cloves garlic (smashed and chopped)
3 cm fresh ginger (smashed)
1 stalk of spring onion (cut into smaller pieces)
Salt, pepper, and sugar to taste

For mushroom chicken:
250 ml chicken stock
400 gr fillet chicken
1 canned whole button mushroom
3 cloves garlic (smashed and chopped)
1 tbsp oyster sauce
2 tbsp sweet soya sauce
1 tbsp cornstarch (diluted)
Salt and pepper to taste

To make:
Wonton (pangsit):

1. Cut the shrimp into smaller pieces then combine with mince chicken, cornstarch, sesame oil, salt, pepper, and egg, and put into a big bowl.
   
2. Mix well all the ingredients to become the wonton filling
   
3. Take 1 piece of wonton skin and put it on your palm.
   
4. Put 1 teaspoon of the filling in the middle of wonton skin.
5. Cover the filling perfectly by folding the wonton skin into a triangle shape then seal the edges.
   
6. Do the same with other wonton skins to finish up the filling.
   
7. If you want to make fried wonton: Heat some oil in the pan to deep-fry the wonton you have made.
8. If you want to use the wonton in the chicken soup, just put it into the chicken soup until the meat is cooked.

Chicken soup:

1. Boil 2 ltr water in a big pot.
2. Once the water is boiled, put the carcass, smashed and chopped garlic and smashed ginger and bring to boil again.
   
3. Put some salt and pepper to taste.
4. You can put the wonton or some fish ball into the soup.
5. Once the chicken carcass is soft, put some sugar to taste.
6. Stir and put the spring onion into the soup.
7. Put aside once it's ready.

Mushroom chicken:

1. Dice the chicken fillet into smaller pieces (about 1X1 cm)
   
2. Halve the mushrooms.
3. Stir-fry the garlic with 1 spoon of vegetable oil until the fragrance comes out.
4. Put the diced chicken and mix with the garlic.
5. Put the halved mushrooms into the mixture and mix well.
6. Give some salt and pepper, to taste.
7. Put some oyster sauce and sweet soya sauce to brown the mixture (but not too much)
8. Put the chicken stock and mix well.
9. Once the chicken is cooked, you can mix with the diluted cornstarch to thicken the mixture.
10. Mix and stir well.
11. Once it's ready, you can put aside.

To prepare the noodle:

1. Boil 1 ltr water.
2. Once the water is boiled, switch off the stove.
3. Put the egg noodle into the boiled water and stir finely.
4. Use a noodle strainer and put the noodle into a serving bowl.

To serve:

1. After you prepare the noodle (above) and put it into a serving bowl, give 1 tbsp olive oil (or vegetable oil), 1 tbsp sweet soya sauce and mix them well.
   
2. Take 2 tbsp mushroom chicken you have made previously and put on top of the noodle.
   
3. Give some pepper.
4. Garnish with chopped spring onion and fried shallots.
5. Put 2 pieces of fried wonton.
6. Give some chicken soup (with wonton/fishball) on a separate bowl.
7. Enjoy your chicken noodle. Yummm!!

I like it spicy so I will put some chilli sauce and more pepper...whua...fire!!.. :D