Mi Ayam Jamur Bakso-Noodle Soup with Chicken Mushroom & Meatball

Name: Mi Ayam Jamur Bakso-Noodle Soup with Chicken Mushroom & Meatball
Total time: 3600 s
Yield: 5 servings
Cuisine: Nigerian
Ingredients: 500 g chicken boneless thigh; 2 litre water; 1 can sliced champignon mushrooms; 1 onion, minced; 2 cloves garlic, minced; 1 scallion cut small; 10 tea spoon vegetable oil; 1 teaspoon sesame oil; 5 tablespoon soya sauce; 1 table spoon brown sugar; 2 table spoon oysters sauce; Salt & pepper; 15 home made meatball; Fresh noodle

Andina Ayunani @cook_12698048

Abuja

Mi Ayam Jamur Bakso-Noodle Soup with Chicken Mushroom & Meatball

Andina Ayunani @cook_12698048

Saved

Ingredients

1 hour

5 servings

500 gchicken boneless thigh
2 litrewater
1 cansliced champignon mushrooms
1onion, minced
2 clovesgarlic, minced
1scallion cut small
10 tea spoonvegetable oil
1 teaspoonsesame oil
5 tablespoonsoya sauce
1 table spoonbrown sugar
2 table spoonoysters sauce
Salt & pepper
15home made meatball
Fresh noodle

Saved

Steps

1 hour

1

Boil water, add chicken, let it boil for 30 minutes.
2

Take out the chicken, cut diced, set aside (this will go to stirfry). Add salt to the broth/soup to taste, add meatballs, boil in low heat. Set aside (this will be the soup for the noodle).
3

Heat vegetable oil. Stir fry chicken, mushroom, onion, garlic. Add soya sauce, sesame oil, oyster sauce, brown sugar, salt pepper.
4

Prepare fresh noodle. Top with the stir fry chicken mushroom, meatballs, and scallion. Pour the soup in it.
5

Serve hot.