Cwie Mi Malang

Cwie Mi Malang

seasoning per portion:
1 teaspoon fish sauce
1/8 teaspoon white pepper powder
1 teaspoon chicken oil

chicken topping:
3 cloves garlic,finely chopped
2 cm ginger,finely chopped
250 grams chicken fillet,finely chopped
1/4 teaspoon salt
1/2 teaspoon white pepper powder
1 teaspoon light soy sauce
1 tablespoon cooking oil

broth:
2000 ml chicken stock
3 cloves garlic,finely chopped
1 cm ginger,grated
1 1/2 tablespoons salt
1/2 teaspoon white pepper powder
1 tablespoon sugar
1 tablespoon cooking oil

toppings:
6 lettuce leaf, shredded
6 scallion, sliced
6 tablespoons crispy shallot

1. Chicken topping: sauté garlic and ginger until fragrant. Add chicken. Stir until the color changes. Add salt, pepper, and light soy sauce. Cook until well done. Remove from heat. Grind it with a blender. Set it aside.
2. Soup: bring chicken stock to boil in a saucepan. In a pan, sauté garlic and ginger until fragrant. Pour into the boiling stock. Continue boiling it. Add salt, pepper, and sugar. Stir well. Lower the heat and keep simmering the broth.
3. Cwie Mi Malang Serving: boil 1 roll noodle. Remove from heat. Drain it. Add in seasoning. Stir well. Put lettuce in the bottom of a bowl. Add noodles and chicken. Sprinkle it with scallion and fried shallots. Drench with hot broth.