Mie Ayam
Treat your taste buds to Mie Ayam, one of the most well-sought Indonesian street food featuring yellow wheat noodles (bakmi) served alongside flavorful braised chicken and mushrooms with steamed vegetables.
- Prep time
- 30 min
- Cook time
- 29 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Chicken skins of 3 thighs (cut into small pieces)
- 3 cloves garlic (finely chopped)
- ¼ cup cooking oil
- 3 pieces chicken thighs with bones
- 1 scallion/ spring onion (cut in an inch length)
- 3 cloves garlic (sliced)
- ½ - in ginger (sliced)
- ⅓ teaspoon ground white pepper
- 1 teaspoon salt
- 6 cups water
- 2 cups shredded cooked chicken (see the note)
- ¼ teaspoon turmeric powder
- ½ teaspoon ground coriander
- 3 shallots
- 2 cloves garlic
- 3 candlenuts (optional)
- ½ teaspoon salt
- ¼ cup of water
- 2 tablespoons cooking oil
- 1 cup chopped mushrooms (see the note)
- 8 ounces egg noodles (dried or fresh (see the note))
- 6 tablespoons oyster sauce
- 6 tablespoons sweet soy sauce
- Ground white pepper
- Salt
- 2-3 heads pak choi/ bok choi (blanched)
- Sweet soy sauce
- Chili sauce
- Cucumber salad
- Crispy fried onions
Instructions
- 1
Spiced oil
- 2
Place the chicken skin and oil in a saucepan and cook over medium-low heat until the skin is cooked and slightly brown.
- 3
Add the chopped garlic and continue cooking the oil until the garlic is golden brown and the oil is fragrant. Set it aside.
- 4
Soup
- 5
Boil 1.5 liters of water, and when it reaches boiling point, add the chicken thighs, spring onions, garlic, ginger, salt, and white pepper. Then cook at medium heat until the water reboils.
- 6
Then turn the heat down and let the soup simmer for about half an hour.
- 7
When the chicken thighs are cooked through, take them out. Shred the chicken meat and set it aside. And put the chicken bones back in the soup.
- 8
Continue cooking the soup until you can see the water turns cloudy when the soup is ready.
- 9
Check the seasoning, and set it aside.
- 10
Chicken topping
- 11
Using a pestle and mortar, or a food chopper/ food processor, grind the shallots, garlic, and candlenut into a paste.
- 12
Heat the oil in a frying pan. Add the spice paste, turmeric powder, ground coriander, and salt. Fry the spices until fragrant.
- 13
Add the shredded chicken to the spice mixture, followed by the chopped mushroom. Stir-fry for about a minute or two, then add the water.
- 14
Put a lid on and turn the heat down to let the chicken and mushrooms cook and absorb the spices.
- 15
Once all the liquid has been absorbed, turn off the heat. Set it aside.
- 16
Noodles
- 17
If you use dried noodles, cook them according to their packaging instructions and drain them.
- 18
And if you use fresh egg noodles, blanch them with hot boiling water and drain.
- 19
Divide and place the noodles equally in three serving bowls.
- 20
Assemble
- 21
Add 1 tablespoon of spiced oil, 2 tablespoons of oyster sauce, 2 tablespoons of sweet soy sauce, ⅛ teaspoon of ground white pepper, and ⅛ teaspoon of salt into each bowl.
- 22
Use a fork or chopsticks to mix and stir the noodles with the spice, oil, and sauces.
- 23
Top the noodles with chicken topping.
- 24
Garnish with blanched pak choi/ bok choi.
- 25
Drizzle some sweet soy sauce and chili sauce.
- 26
Sprinkle your Mie Ayam with crispy fried onions.