Mie Kangkung (Water Spinach Noodle)

1. Heat a medium pan with 1 tbsp of cooking oil
2. Add ginger, minced garlic, and shallots and stir fry until fragrant
3. Add dried shrimps and stir fry until fragrant
4. Add chicken, cook until the chicken turn color
5. Add sauces: oyster sauce, sweet soy sauce, soy sauce, fish sauce, and stir so it will mix well with other ingredients. Cook for another 2 minutes
6. Add 1 liter of chicken broth. Cook until boils and the chicken has cooked thoroughly.
7. Transfer the chicken to a bowl and set aside, and left the water/broth in the pan

Soup:

1. Add 500 of water to the pan with leftover sauce from cooking the chicken and mushrooms (number 7 above) and boil it.
2. Solute Tapioca flour into 1 cup of water, and pour it into the soup and stir immediately and boil for another 1 minutes
3. Turn off the heat and add salt and pepper and stir it slowly

Serve:

1. Arrange noodle and water spinach side by side
2. Pour soup into the bowl
3. Top with chicken
4. Add condiments fried shallots
5. And serve it with tapioca crackers or prawn crackers