Mie Kangkung - Noodle with Water Spinach

One of Jakarta culinary delights, Mie Kangkung or Noodle with water spinach. If you like sweet soy chicken, then most probably you gonna enjoy this! The sweet taste of the soup is dominant from sweet soy sauce, when you add the chili or sambal and lime juice...simply heaven! It is originally serve with hard-boiled quail eggs, and bean sprouts. Too bad I don't have it on hand that time. This dish taste dominant in sweet, because of the use of sweet soy sauce. If you prefer to have the less sweet one, reduce the amount of sweet soy sauce and add more salt.

Ingredients :
6 pieces of chicken, remove the bones, peel the skin and cut into cubes.
1,5 L water
200 gr of fresh noodle (you can also use dried noddle)
200 gr fresh champignon mushroom, sliced
6 cloves of garlic (i'm using large size garlic, if yours is smaller in size, use 7 garlic), finely chopped
1 table spoon of dried shrimp, pan roasted until fragrant and grind with mortar and pestle.
3 red cayenne chili
4 table spoons of sweet soy sauce
2 table spoons of oyster sauce
1 table spoon of fish sauce
1 table spoon of tapioca
1/2 tsp salt
1/2 tsp sugar
ground pepper
3-4 kaffir lime
1-2 bunch of water spinach
fried shallots
chopped scallion
chili sauce

how to:
1. Bring to the boil chicken bones with 1 Liter water. Once boiled, turn the heat into low. let simmer for at least 45 minutes.
2. Saute the chopped garlic and dried shrimp powder until fragrant, add the chicken cubes, stir until done. Add the mushrooms, stir about 2-3 minutes.
3. Season it with sweet soy, oyster, fish sauce, salt pepper and ground pepper
4. Pour in the chicken broth, once it is almost boil, get 3 tablespoons of broth, mix it with tapioca and add to the rest of the broth. Bring to the boil.
5. Bring to the boil about 3 cups of water. Blanch the fresh noodle, or if you use dried noodle, cook for about 3 minutes.
6. bring to the boil 3-4 cups of water, blanch the water spinach.
7.Divide the noodle into bowls, pour the broth, serve with kaffir lime, hard boiled quail eggs, blanched bean sprouts, scallion and fried shallots.