Mie Ayam Recipe

What is Mie Ayam? Mie Ayam is unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle. For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken. It can also be mixed in with fried mushrooms for more flavor.

Serves 6

Cook time: 45 min, Prep time: 15 min

Mie Ayam Ingredients:

• 300 g dried egg noodle

• 100 ml salty soy sauce

• 300 g chicken breast, cubed and

• 2 tablespoons sweet soy sauce

• 2 tablespoon Worcestershire sauce

• 2 stalk of spring onions, thinly sliced

• 200 g Chinese mustard, cut and washed

• 150 g bean-sprout, washed

• 2 tablespoon fried shallot

• 4 garlic clove, peeled

• 4 shallot, peeled

• 1 teaspoon coriander

• 3 cm turmeric, peeled

• 3 cm ginger, peeled

• 4 candle nut
  
  

Stir Fry Chicken Mushroom:

• 300 g boneless and skinless chicken, cut into smaller pieces (1X1X2 cms)

• 150 g white mushrooms, quartered

• 4 cloves garlic, bruised

• 3 cm long ginger, bruised

• 2 tbsp light mushroom soy sauce

• 1 tbsp kecap manis

• 1 tbsp oyster sauce

• 400 mL chicken broth/water

• 1 tbsp tapioca starch
  
  

Ingredients for the chicken broth:

• 2000 ml water

• ½ kg chicken bones

• 1 teaspoon salt

• ½ teaspoon ground white pepper

Ingredients for the chicken oil:

• 250 ml vegetable oil

• 100 g chicken skin

• 4 garlic clove, peeled and crushed

• 2 cm ginger, peeled and crushed

• ½ teaspoon ground white pepper

• ½ teaspoon ground coriander

Mie Ayam preparation:

Stir Fry Chicken Mushroom:

1. Combine 1 tbsp mushroom soy sauce, chicken pieces and ground white pepper; stir well. Add 1 tbsp tapioca starch and mix well. Set aside.
2. Stir fry garlics and ginger until fragrant. Add seasoned chicken pieces. Stir frequently to let the aroma of ginger and garlic stick to chicken and cook until chicken changes colour.
3. Add mushrooms, the rest of mushroom soy sauce, kecap manis, broth/water, salt and ground white peppercorns. Cook until seasoning is absorbed and chicken is cooked. Set aside. There might be a small amount of broth left in the cooking, so we can use up for assembling the noodles later on.

Chicken Broth:

1. In a large pan, add water and bring to a boil.  

2. Add all other ingredients then cook at high heat  

3. Once it’s boiled, reduce to low heat and continue cooking until the next 30 minutes. Remove from the heat, drain and broth is ready to use.

Chicken noodle soup (mushroom optional)

1. To make the chicken oil, heat the vegetable oil in a pan and fry the chicken skin until crispy. Add the garlic, ginger, white pepper and coriander. Lower the heat and fry for another 15 minutes. Take out the chicken skin, garlic and ginger. The oil is ready to be used.
2. Boil the water in a pan. When it is boiling add the chicken bones. Lower the heat and let simmer until the nice aroma comes out. Add the ground white pepper and salt.
3. Blend garlic, shallot, coriander, turmeric, ginger and candle nut in a food processor.
4. Fry the spice paste in a frying pan for 2 minutes. Add the cubed chicken breast and fry until the chicken is cooked.
5. Pour 2 tablespoon of chicken oil to each bowl.
6. Boil the noodle with the Chinese mustard and bean-sprouts until just tender.
7. Put the noodle, bean-sprouts, and the Chinese mustard in the bowl and add 2-3 tablespoon of chicken.
8. Sprinkle with the sliced spring onion and fried shallot. Pour 1-2 ladle soup of the chicken broth.
9. Enjoy