Indonesian•comfort

NEPALI CHICKEN CHOW CHOW

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

3/4 lbs of spaghetti noodles (cooked according to direction on package)
1 lb of boneless chicken thighs (or other part of your choice - cut into thin strips)
2 Tbsp of oil
2 to 3 cups of mixed sliced vegetables like mushrooms (I used french beans and carrots, bamboo shoots, carrots, french beans, etc)
1 cup of mung bean sprouts
1 Tbsp soy sauce
1 tsp vinegar
1- inch fresh ginger (finely minced)
2 fresh green chilies (chopped)
1 tsp sugar
1 Tbsp of oil
Salt to taste
3 Tbsp of soy sauce
2 tsp sugar
2 tsp vinegar
1 Tbsp cornstarch
Salt to taste
1/2 cup to 1 cup of hot water (I like more sauce)
3 stalks of spring onion (finely chopped)
2 hard-boiled eggs (halved)

1
Mix the chicken strips with the marinade and let it sit for about 30 minutes
2
Heat 2 Tbsp of oil in a large skillet, add in the chicken and cooked until they turned opaque. Add in the vegetables (except for bean sprouts, add this last) and hot water. Bring it to a boil and then let it simmer until the chicken is cooked through and vegetables are tender but not mushy
3
Add in the sauce and let it simmer for another 3 minutes. Have a taste and adjust to your liking by adding more salt if needed. It should be savory and just slightly tangy, not too much! Add in the mung bean sprouts and cooked noodles and stir to mix everything and turn off the heat immediately. I like the bean sprouts to be still crunchy, you can cook it longer if you prefer
4
When ready to serve, portion the noodles out into serving bowl with the chicken, vegetables and some of the sauce over the noodles. Garnish with spring onion and half of the boil egg. Serve immediately