Recipe of Super Quick Homemade Mie ayam – Chicken noodle
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Mie ayam – Chicken noodle is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Mie ayam – Chicken noodle is something that I’ve loved my whole life. They’re nice and they look fantastic.
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The number of servings that can be served to make Mie ayam – Chicken noodle is 2-3 People. So be certain that this portion is enough to serve for your self and your beloved family.
So, this time, let’s try it, let’s differ Mie ayam – Chicken noodle ourselves at house. Staying with simple components, this dish can present advantages in serving to to maintain the well being of our our bodies. You can also make Mie ayam – Chicken noodle utilizing 23 material sort and 5 manufacturing steps. Here is how you can make the dish.
Mie ayam is translate to chicken noodle, my version is the sweet version. I dont use broth on this dish.There are a lot of variation of this street vendor food in Jakarta. and this is my take:).
This is quite staple in my home because its one of my husband favourite. I usually made this enough for 4 people, so I could freeze half of this, ready to used when we are lazy.
The secret is chicken fat/oil. I add fat/oil from skin chicken to make this dish more tasty, but you dont have to, it would be nice as it is.
Another thing I could add is, get the noodle you love, we used egg noodle, and we usually get this fresh from asian supermarket. if I dont have it at home, I would used udon/fried noodle (even used spagheti once).
Components and spices that must be Make prepared to make Mie ayam – Chicken noodle:
- 250 gr mince chicken (or cut small)
- 2-3 shallot peel and slices thinly
- 2 tsp mince garlic (or more if you like)
- 1-2 tbsp kecap manis (This is fine to skip, but you will have savoury rather than sweet taste)
- 2 tsp xylitol/sugar
- 1 tbsp soy sauce for chicken, 1 tbsp for the rest
- 1,5 tsp oyster sauce (optional)
- 2 spring onion thinly slice (keep some for garnish)
- 100 ml water
- 2 tsp white pepper
- Bird chillies/chillies thin slices (optional)
- oil as need it
- Pakchoi – Boil separately
- beansprout – Boil for 5 minutes separately (optional)
- To mix with the boil noodle (boil separately)
- 1 tsp kecap manis
- 1/4 tsp white pepper
- 1/4 sesame oil
- 1 tsp oil (or skin chicken oil)
- 1 tsp chili sauce (I used sambal ABC) – optional
- Skin chicken oil – optional- put a pan, put the skin chicken on small heat, when all, the oil came out, add the oil, heat some more. Put in jar and ready to use
- 100 gr skin chicken
Steps to make to make Mie ayam – Chicken noodle
- Heat the wok, adda bit of oil and stry fry the mince chicken first. add bit of soya sauce and white pepper till cooked, set it aside to the end bit of the wok
- Add a bit more oil (and some skin chicken oil if you use this), put the shallot and garlic still fry till fragrant. Mixed well. Add chillies if you used it. add the 1tbsp soya sauce, xylitol, oyster sauce, mixed and add the kecap manis and the water. put the heat to medium-low and let it simmer till the water evaporates.
- That would take about 10-15 minutes, then add the white pepper and the spring onion. taste it, you can add some salt if you need to. this is finish. This should be only has little liquid left (I sometimes used the liquid for mixing the noodle). — you can freeze what you cant finish here.
- How to prepare: in a bowl, put the oil (or chicken skin oil), sesame oil, sambal abc, kecap manis and white pepper (you can add some from the chicken liquid). mixed well. add the boil noodle an mixed well. put about 3 tablespoon of the chicken mix in a side, boil pakchoi and beansprout on the other side. I also used boil gyoza as I have this ready on my fridge. sprinkle some spring onion. and thats it!!!
- When you eat it, you can mix all of them.. Enjoy x
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