Picture a steaming bowl of Mie Ayam, with fragrant aromas wafting through your kitchen.
There’s something comforting about this Indonesian favorite, with its tender chicken and savory broth enveloping soft egg noodles.
Easy to prepare, this cozy dish brings warmth to any meal.
As the ingredients meld together, a symphony of flavors creates a delightful experience.
Let’s bring this comforting dish to life and savor its delicious simplicity.
Kitchen Tools Required
- 1 large pot
- 1 frying pan
- 1 knife
- 1 cutting board
- 1 stirring spoon
- 1 colander
Ingredients
- 400 grams chicken, boneless and skinless, diced
- 300 grams egg noodles
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 500 ml chicken broth
- 2 stalks green onions, chopped
- 100 grams bok choy, blanched
- 50 grams fried shallots
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mie Ayam, you can follow this timeline:
- Reading & Preparation (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary equipment and ingredients.
- Prep Work (15 minutes):
- Dice the chicken and mince the garlic.
- Chop the green onions.
- Blanch the bok choy.
- If marinating the chicken, coat it with soy sauce and sesame oil and let it sit for 15 minutes while you continue with other prep work.
- Cooking (30 minutes):
- 0-5 minutes: Boil water in a large pot and start cooking the egg noodles according to the package instructions. Once cooked, drain and set aside.
- 5-10 minutes: Heat vegetable oil in a frying pan over medium heat. Add minced garlic and sauté until fragrant.
- 10-15 minutes: Add diced chicken to the pan and cook until no longer pink.
- 15-20 minutes: Stir in soy sauce, sweet soy sauce, oyster sauce, sesame oil, ground white pepper, and salt.
- 20-25 minutes: Pour chicken broth into the pan and let the mixture simmer for 5 minutes.
- 25-30 minutes: Add chopped green onions and mix well.
- Assembly & Resting (10 minutes):
- Place cooked egg noodles into serving bowls.
- Pour the chicken and sauce mixture over the noodles.
- Top each bowl with blanched bok choy and sprinkle with fried shallots.
- Allow the dish to rest for 10 minutes before serving.
Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.
Recipe Instructions
Boil water in a large pot and cook egg noodles according to package instructions, then drain and set aside.
Heat vegetable oil in a frying pan over medium heat.
Add minced garlic to the pan and sauté until fragrant.
Add diced chicken to the pan and cook until no longer pink.
Stir in soy sauce, sweet soy sauce, oyster sauce, sesame oil, ground white pepper, and salt.
Pour chicken broth into the pan and let the mixture simmer for 5 minutes.
Add chopped green onions and mix well.
Place cooked egg noodles into serving bowls.
Pour the chicken and sauce mixture over the noodles.
Top each bowl with blanched bok choy and sprinkle with fried shallots.
Allow the dish to rest for 10 minutes before serving.
Serving Tips
- Sambal: Serve with a side of sambal for those who enjoy a spicy kick.
- Pickled Vegetables: Add a revitalizing crunch with some pickled cucumbers or carrots.
- Lime Wedges: Offer lime wedges for a zesty twist that enhances the flavors.
- Crispy Fried Shallots: Sprinkle extra crispy fried shallots on top for added texture.
- Crackers: Accompany with Indonesian-style prawn or cassava crackers for a delightful crunch.
Storage
To store Mie Ayam, place it in an airtight container and refrigerate for up to three days.
Reheat thoroughly before serving.
For longer storage, freeze the noodles and chicken separately.
Freezing
To freeze Mie Ayam, allow it to cool completely.
Then portion into airtight containers.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Mie Ayam, use a microwave or stovetop.
Add a splash of chicken broth to maintain moisture.
Heat gently to avoid overcooking the chicken and noodles for ideal taste.
Final Thoughts
Mie Ayam is a delicious Indonesian dish that combines flavorful chicken with egg noodles.
The recipe is easy to follow and can be customized with additional vegetables like carrots or mushrooms for variety.
For the best results, make certain the chicken is marinated for extra flavor.
Adjust the seasoning to your preference and enjoy a comforting bowl of Mie Ayam.
Frequently Asked Questions
Can I Substitute Tofu for Chicken in Mie Ayam?
You can definitely substitute tofu for chicken, enhancing your dish with a plant-based twist. Marinate the tofu similarly to maintain flavor depth. Guarantee you adjust cooking times, as tofu requires less cooking than chicken.
What Is the Origin of Mie Ayam in Indonesian Cuisine?
You’re curious about its origin, right? In Indonesian cuisine, it’s a delightful fusion of Chinese and local flavors. The blend of noodles and savory sauces reflects the rich cultural exchange, creating a uniquely delicious dish.
Are There Any Gluten-Free Alternatives to Egg Noodles?
You can use rice noodles as a gluten-free alternative. They’re light and absorb flavors well. Analyzing taste, they might lack the egginess of traditional noodles, but they offer an equally satisfying texture without gluten concerns.
How Spicy Is Mie Ayam Traditionally?
You’ll find it’s not traditionally spicy, focusing more on savory flavors. However, you can add chili sauce or sliced chilies to kick up the heat. Adjust the spice level to suit your taste preference!
What Is the Nutritional Information for a Serving of Mie Ayam?
You’ll find each serving contains about 400 calories, 15g fat, 45g carbohydrates, and 25g protein. It’s a balanced meal offering rich flavors. Consider adjusting ingredients if you’re watching calorie intake or specific nutrients.
Mie Ayam
Equipment
- 1 Large pot
- 1 Frying pan
- 1 Knife
- 1 Cutting board
- 1 Stirring spoon
- 1 colander
Ingredients
- 400 grams chicken boneless and skinless, diced
- 300 grams egg noodles
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 500 ml chicken broth
- 2 stalks green onions chopped
- 100 grams bok choy blanched
- 50 grams fried shallots
Instructions
- Boil water in a large pot and cook egg noodles according to package instructions, then drain and set aside.
- Heat vegetable oil in a frying pan over medium heat.
- Add minced garlic to the pan and sauté until fragrant.
- Add diced chicken to the pan and cook until no longer pink.
- Stir in soy sauce, sweet soy sauce, oyster sauce, sesame oil, ground white pepper, and salt.
- Pour chicken broth into the pan and let the mixture simmer for 5 minutes.
- Add chopped green onions and mix well.
- Place cooked egg noodles into serving bowls.
- Pour the chicken and sauce mixture over the noodles.
- Top each bowl with blanched bok choy and sprinkle with fried shallots.
- Allow the dish to rest for 10 minutes before serving.
Notes
