A noodle dish of Chicken created during the early period of free trade in Java during the 1870's by the Chinese.



Ingredients :
  • 250 g of dried noodles cooked in boiling water or chicken broth & drained.
  • 6 pieces of dumpling skin
  • 50 g of caisim (Chinese cabbage variety, can be replaced by Bokchoi or other green leaved vegetables)
  • 1 spring onion finely chopped
  • oil for frying

Chicken stew:
  • 200 g of diced chicken fillet
  • 1½ tsp  sweet soy sauce
  • 1 tsp soy sauce
  • Caisim, (substitute with Kailan or Bokchoy)
  • 150 ml (1/3 cup) water
  • 3 cloves of garlic, smashed and finely chopped
  • ½  tsp white pepper, ground
  • 1 ¼  tsp salt
  • ½  tsp sugar

Soup:
  • 750 ml (3 cups) chicken broth
  • 1 tsp salt
  • ½  tsp chicken stock powder

Method:
  1. Soak the caisim in boiling water for 5minutes, remove and drain.
  2. Fold the dumpling skin in half, bend, fry until golden brown.
  3. Heat 1 tablespoon of cooking oil, sauté the garlic, pepper, sugar and salt, add the chicken, soy sauce and water.
  4. Cook until slightly reduced.
  5. To serve place the noodles in a bowl, add caisim and spring onion, top with chicken stew, pour with the sauce over just before serving.

Notes:
Caisim is not a well referenced plant and it may even be that there are many interpretations of this plant. There are places that sell the seed for cultivation.