📝 About This Recipe
Mie Ayam is a beloved staple of Indonesian street food culture, featuring springy egg noodles tossed in a seasoned aromatic oil and topped with succulent diced chicken and mushrooms. This dish perfectly balances savory, sweet, and umami flavors through its signature 'Ayam Kecap' topping and a clear, comforting side broth. It is a heartwarming bowl of comfort that brings the bustling streets of Jakarta directly to your home kitchen.
🥗 Ingredients
The Noodles and Base
- 600 grams Fresh Egg Noodles (thin or curly variety)
- 1 bunch Choy Sum or Bok Choy (cut into 2-inch pieces)
Chicken and Mushroom Topping
- 500 grams Chicken Thigh (boneless, skinless, diced into small cubes)
- 150 grams Button Mushrooms (sliced)
- 4 tablespoons Sweet Soy Sauce (Kecap Manis) (adjust to desired darkness)
- 2 tablespoons Salty Soy Sauce
- 1 tablespoon Oyster Sauce
- 4 cloves Garlic (minced)
- 5 pieces Shallots (minced)
- 2 cm Ginger (bruised)
Aromatic Chicken Oil (Minyak Ayam)
- 100 grams Chicken Fat and Skin (chopped)
- 150 ml Vegetable Oil
- 3 cloves Garlic (crushed)
Clear Soup Broth
- 1 liter Chicken Stock (homemade preferred)
- 2 stalks Green Onions (sliced)
- 1 teaspoon Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Start by making the Minyak Ayam (Chicken Oil). Place chicken fat, skin, and vegetable oil in a small saucepan over low heat. Cook until the fat is rendered and the skin is crispy. Add crushed garlic and cook for 2 more minutes until fragrant. Strain and set the oil aside.
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2
To prepare the topping, heat 2 tablespoons of the chicken oil in a wok. Sauté the minced shallots, garlic, and bruised ginger until golden and aromatic.
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3
Add the diced chicken to the wok. Stir-fry until the chicken changes color and is half-cooked.
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4
Add the sliced mushrooms and stir to combine. Pour in the sweet soy sauce, salty soy sauce, and oyster sauce. Mix well.
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5
Pour in about 150ml of water. Simmer on medium-low heat for 15-20 minutes until the sauce thickens and the chicken is tender. Season with a pinch of white pepper. Keep warm.
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6
Prepare the soup broth by boiling chicken stock with salt, white pepper, and the white parts of the green onions. Let it simmer for at least 10 minutes to develop flavor.
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7
Bring a large pot of water to a rolling boil. Blanch the Choy Sum for 30 seconds, remove, and set aside.
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8
In the same boiling water, cook the fresh egg noodles. Loosen them up before dropping them in. Boil for 1-2 minutes (or according to package instructions) until al dente. Drain well.
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9
Prepare 4 serving bowls. In each bowl, mix 1 tablespoon of the prepared chicken oil, 1 teaspoon of light soy sauce, and a pinch of white pepper.
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10
Add the hot, drained noodles to each bowl and toss vigorously with the oil mixture until every strand is coated and glistening.
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11
Top each bowl with a generous portion of the chicken and mushroom mixture, the blanched greens, and a sprinkle of fresh green onions.
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12
Serve immediately with the hot soup in a separate small bowl on the side.
💡 Chef's Tips
Use chicken thighs instead of breasts for the topping; they stay juicy and absorb the soy sauce much better. Don't skip making the chicken oil! It is the secret ingredient that gives the dish its authentic street-food aroma. Ensure the noodle water is at a rolling boil and use a large volume of water to prevent the noodles from becoming gummy. If you like it spicy, serve with a side of Sambal Cabe Rawit (boiled bird's eye chilies blended with a little water and salt).
🍽️ Serving Suggestions
Serve with crispy fried wonton skins (Pangsit Goreng) for added texture. Add boiled quail eggs or beef meatballs (Bakso) as extra toppings for a 'Mie Ayam Komplit' experience. Pair with a cold glass of Indonesian sweet jasmine iced tea (Es Teh Manis). A side of pickled cucumbers and chilies (Acar) provides a refreshing acidity to cut through the savory oils.