- 1 egg
- 1 packet Mi Goreng
- 1 chicken thigh
- 100g dry shiitake
- 1 clove garlic, finely diced/equivalent ginger, finely grated
- 50ml Shaoxing
- 1 bunch scallions, green part finely sliced
- 500ml water
- Soy sauce
- Make a mushroom stock with the water, the white part of the scallion, the Shaoxing, a splash of soy sauce and the seasoning packet from the Mi Goreng. Bring to the boil for 3 minutes.
- Add the chicken thigh and turn the heat off. Once the stock has cooled to room temperature remove the chicken thigh, slice finely and save for later.
- Strain the stock but keep the shiitake. Slice them finely and toss with some soy sauce.
- Bring the stock back to the boil in order to cook the noodles.
- In another pan, sauté the garlic and ginger while the noodles cook. Add the sliced shiitake and continue to sauté. Once combined, add the chicken thigh.
- Strain the noodles and keep the stock to serve. Add the sautéed shiitake, garlic, ginger, chicken thigh and packet sauces from the Mi Goreng to the noodles. Add the sliced scallions and toss everything together well.
- In a separate non-stick fry pan, shallow fry the egg over high heat, allowing the white to get golden and crispy while keeping the yolk runny.
- Serve the fried egg on top of the noodles, with the mushroom soup on the side.
By Mitch Orr