Mie ayam is one of the most popular noodle dishes in Indonesia, it is a type of a deconstructed chicken noodle soup where yellow wheat noodles (bakmi) is served separately from the soup. If you look closely at the photo above each element the of dish is quite visible as they are separated from each other from the seasoned chicken, boiled vegetables and the sambal (sauce).
- 500 g boneless chicken thighs, cubed
- 6 cloves garlic, minced
- 1 tsp ginger paste
- 2 tbsp mushroom flavoured soy sauce
- 1 tbsp kecap manis
- 1 tbsp oyster sauce
- 1 1/2 cup chicken stock
- 1 tbsp cornstarch
- 350 minced pork
- 1 small shallot, minced
- 1 egg
- 2 tbps cornstarch
- 3 litres water
- 1 kg chicken soup bones
- 6 inch sugar cane, peeled and cut in half
- 1 thumb sized ginger, sliced
- 4 shallots, roughly chopped
- 6 cloves garlic, pounded
- black pepper corns
- fish sauce
- Fresh egg noodles
- Pork Lard or Chicken Oil
- Blanched kailan
- Sambal bakso
- Ground white pepper
- In a bowl mix together mushroom flavoured soy sauce, chicken pieces, cornstarch and freshly ground black pepper. Set aside.
- In a wok add oil and sauté garlic and ginger, add marinated chicken and cook for 5 minutes.
- Add all of the remaining ingredients and continue to stir fry, cook until sauce is reduced and thickens. Turn heat off then set aside.
- Mix all ingredients in a bowl then form them into small balls. Set aside.
- In a large pot combine all Chicken Soup ingredients, bring to a boil. Simmer in low heat for 45-60 minutes then turn heat off.
- Using a fine sieve, drain soup into another pot.
- Place pot in medium heat then bring it to a boil, add and cook prepared meatballs on chicken stock.
- Cook noodles according to packet instructions, drain then set aside.
- In a big bowl combine one serving of cooked noodles, drizzle of chicken oil, light soy sauce and ground white pepper. Mix well.
- Top with cooked chicken and blanched kailan.
- Place chicken soup with meatballs on a smaller bowl.
- Serve both bowl with sambal on the side.
I like chicken soup with meatballs and sugarcane gives the stock a subtle sweetness.
This is a very hearty soup. I like the sauted chicken mixed in to the soup. Very flavorful.
This is such a wonderful post!
I know I would love this dish…it has to be so flavorful.
What a great dish!
How authentic and real and inviting and gorgeous the noodles look ! Mesmerizing photos and I’ll try the recipe for sure 🙂
This post make me ashamed since i’ve never post about mie ayam….
as Indonesia, this is our kinda daily dish,
i like it even more with boiled wonton insted of meatballs….
The chicken reminds me of the sticky garlic chicken – so I know this will be a welcomed dish at our table. 🙂
That looks fantastic – best of all I’ve got some sambal! I was given some as a gift just 3 days ago… how’s that for coincidence?!
We have an awesome Malaysian restaurant here (which I know is similar to Indonesian) and it is fascinating to me how many of the dishes are served deconstructed. It is like everything is served in divider plates lol! But this looks delicious–and would no doubt appeal to my kids thanks to being divided. Pinning now!
we Indonesian usually don’t use the pork meat to make the meatball. We use beef meat to make the meatballs 🙂