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.