MIE AYAM (INDONESIAN CHICKEN NOODLE)
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Yield: 1 serving. Time: 30 minutes
Mie Ayam
(Indonesian for chicken bakmi) or chicken noodles is a Southeast Asian common dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam).It is a popular dish and commonly found in Southeast Asian countries, especially in Indonesia, Singapore and Malaysia, and can trace its origin to Chinese tradition. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants. For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken. Chives and sambal add extra flavor -- but if it's done right little else is needed. Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
Ingredients
For the chicken broth:
- 2000 ml water
- ½ kg chicken bones
- 1 teaspoon salt
- ½ teaspoon ground white pepper
For the oil and seasoning:
- 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
Directions
Step 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.
Step 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.
Step 3
Blend garlic, shallot, coriander, turmeric, ginger and candle nut in a food processor.
Step 4
Fry the spice paste in a frying pan for 2 minutes. Add the cubed chicken breast and fry until the chicken is cooked.
Step 5
Pour 2 tablespoon of chicken oil to each bowl.
Step 6
Boil the noodle with the Chinese mustard and bean-sprouts until just tender.
Step 7
Put the noodle, bean-sprouts, and the Chinese mustard in the bowl and add 2-3 tablespoon of chicken.
Step 8
Sprinkle with the sliced spring onion and fried shallot. Pour 1-2 ladle soup of the chicken broth.
Step 9
Serve immediately.