Mie Kopyok

Ingredient

• – 15 chicken claws
• – 5 shallots, knead, don't need to be very smooth, gpp
• – 1 scallion
• – 2 bay leaves
• – 10 tbsp sweet soy sauce
• – salt + mushroom broth powder
• – water for gravy

Supplementary material

• – egg noodles, boiled, strained, set aside
• - Tempe and tofu fried, cut into pieces, don't need to be seasoned
• – large bean sprouts and sliced ​​cabbage, wash with hot water, drain, set aside
• – crushed garlic
• - orange chili
• – table vinegar

Method

• – Boil chicken feet, shallots, bay leaves, with water adjusted for gravy
• - Just add whole leeks, then sweet soy sauce, salt, powdered mushroom broth
• - Cook on low heat until the feet are soft and the spices are absorbed
• - check the taste, just adjust it, you can add soy sauce, salt, powdered stock,
• – be ❤️

Serving Method For 1 Serving

• – prepare the plate
• - add noodles, tempeh tofu, bean sprouts, cabbage,
• – 1 crushed garlic
• - 1 bird's eye chili or chopped (if you like it spicy you can add it)
• – 1 tsp table vinegar
• - give the noodle soup along with the claws
• - don't forget crackers
• – ready to serve

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