Mie Ayam

Name: Mie Ayam
Total time: 45 min
Yield: 3
Cuisine: Chinese-Indonesian
Ingredients: 400 g Fresh yellow egg noodles (mie kuning); 400 g Chicken thigh, skinless, diced 1 cm; 3 tbsp Kecap manis; 2 tbsp Light soy sauce; 1 tbsp Oyster sauce; 6 Garlic cloves, minced; 3 Shallots, minced; 2 cm Ginger, grated; ½ tsp Turmeric powder; ½ tsp White pepper; 600 ml Chicken stock; 5 tbsp Neutral oil; 150 g Choy sum, cut in 5 cm lengths; 3 Spring onions, sliced; 3 tbsp Fried shallots; 3 tbsp Sambal and pickled green chilli, to serve

The cart noodle of every Indonesian neighbourhood — yellow wheat noodles tossed in garlic oil and soy, topped with diced chicken braised in kecap manis, with blanched choy sum and a small bowl of broth on the side. Chinese in technique, entirely Indonesian in flavour.

Sumber

Resep oleh Indonesian warung cooks · 🏠 Masakan rumahan · Cooks at Indonesia's small street-side warung eateries

Indonesia · the neighbourhood cart noodle — An ownerless street dish, so no cook is credited. The cited article confirms mie ayam as seasoned yellow wheat noodles topped with diced chicken, derived from Chinese technique and recognised as a popular Chinese-Indonesian dish sold by restaurants, warung and travelling carts. The garlic oil, the braise, the side broth, timings and quantities are this book's own.

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Make the garlic oil: heat 3 tablespoons of the oil and fry half the garlic slowly until barely golden. Pour oil and garlic into a bowl.
In the same pan, soften the shallots, remaining garlic and ginger in the last 2 tablespoons of oil. Add the chicken and turmeric and stir-fry 3 minutes until no longer pink.
Add the kecap manis, 1 tablespoon of the soy, the oyster sauce, pepper and 150 ml of the stock. Simmer 12–15 minutes until the chicken is glossy and the sauce has thickened to a coating.
💡 The topping should be almost dry and dark — a wet topping turns the noodles into soup, and the broth is served separately on purpose.
Heat the remaining stock as the side broth, seasoned with a pinch of salt and pepper.
Boil the noodles 2 minutes and the choy sum for the last 30 seconds. Drain well.
Divide the garlic oil and remaining soy between three bowls. Add the noodles and toss to coat. Top with the chicken, choy sum, spring onions and fried shallots. Serve with the broth, sambal and pickled chilli on the side.

💡 Tips

Mie ayam bakso adds meatballs to the broth; mie ayam jamur folds mushrooms into the chicken. The base bowl is the same cart's.
The chicken topping freezes well and is the whole flavour — make double.