Wonton and Chicken Mushroom Noodles Soup

Sunday is a great day since it is when we usually see my parents or Piti’s parents. If the meet up happens to be in the morning, we always end up either having a big bowl of noodles or going for a dim sum brunch, a delight either way :D I thought I would write up a recipe for the all time favorite when it comes to noodles soup, which is none other than wonton and chicken mushroom noodles soup, or more commonly known as bakmi ayam jamur dengan pangsit kuah in Indonesian.

For the wonton (make about 50 to 60 wontons)

• 50 to 60 wonton wrappers
• 400 gram minced chicken
• 200 gram shelled shrimp, finely chopped
• 100 gram jicama/water chestnut, finely chopped
• 2 scallion, finely chopped
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon ground pepper

1. Mix all wonton ingredients except the wrappers in a mixing bowl and marinate for 30 minutes in the fridge before wrapping the wontons.
2. Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal.

3. Fold the sides so the edges overlap.

4. Wet the two closest edges where they meet and pinch to seal.

5. Repeat until all filling are used up and you should get these lovely wontons. Wontons that are not to be used immediately can be wrapped in aluminum foil in a single layer and kept frozen for up to 1 week. Before using, just remove from the freezer and let the wontons return to room temperature.

For the chicken and mushroom sauce (4 servings)

• 6 tablespoon neutral cooking oil (e.g. canola/peanut/soy)
• 1 teaspoon sesame oil
• 4 cloves garlic, minced
• 200 gram minced chicken
• 1 dried shiitake mushroom, rehydrate by soaking in hot water for 1 hour, finely chopped
• 2 tablespoon soy sauce
• 2 tablespoon sweet soy sauce
• 1 teaspoon ground pepper
• 1 cup water
• 2 hard boiled eggs

1. Heat the cooking oil together with the sesame oil and stir fry the garlic until fragrant.
2. Add the chicken and shiitake mushroom and cook until chicken is no longer pink.
3. Add the soy sauce, sweet soy sauce, and ground pepper. Mix well. Add water and bring to a boil.
4. Add the hard boiled eggs, mix well. Reduce heat and simmer for 30 minutes.
5. Remove from heat and set aside. This is the sauce for the noodle.

For the noodles (4 servings)

• 2 liter water
• 4 bundle of fresh egg noodles
• 200 gram Chinese mustard green (Indonesian: chaisim)
• 2 scallion, finely chopped

1. Boil water in a pot and blanch the fresh egg noodles until al dente, around 1-2 minutes. Drain and place them in individual bowls.
2. Blanch the mustard green until the color turns a brighter shade of green, around 1-2 minutes. Drain and place on top of the noodles.
3. Add 4 tablespoon of the chicken mushroom sauce and half hard boiled egg for each serving of the noodles. Garnish with with chopped scallion.

For the wonton soup (4 servings)

• 12 wontons
• 2 liter of chicken stock

1. Boil the chicken stock and drop the wontons into the stock. When cooked, they will float to the top. Remove and divide the wontons into two soup bowls. Ladle some chicken stock into the bowl. Leftover chicken stock can be kept for future use.

This turns out to be really long huh? But we can now finally enjoy the delicious noodles with chicken and mushroom sauce with a side of wonton soup! And you should now have plenty of wontons ready to be cooked (they are great deep fried too). Enjoy ♥

I am also submitting this for the Indonesian Food Blogger Challenge #11, wish me luck guys ♥