Authentic Indonesian Mie Ayam: Savory Chicken Noodles with Sweet Soy Sauce

Introduction

Mie Ayam, literally meaning “chicken noodles,” is a classic Indonesian street food dish that has captured the hearts of many. Rich in flavor and loaded with fresh ingredients, Mie Ayam Uenak (“uenak” means “delicious” in Javanese) is a favorite comfort meal for many Indonesians. The dish is a satisfying combination of chewy fresh noodles, tender chicken, savory broth, and an array of garnishes, making it a perfect one-bowl meal that is both hearty and healthy.

The secret to Mie Ayam lies in its balance of flavors—savory chicken marinated in kecap manis (sweet soy sauce), aromatic fried garlic oil, and a light broth infused with herbs and spices. Each component complements the others, resulting in a harmonious blend that awakens the senses. This dish also offers flexibility, as you can customize the toppings, broth, and even spice level according to your preferences. Whether enjoyed as a main course for lunch or a cozy dinner on a cool evening, Mie Ayam Uenak is sure to become a favorite in your kitchen repertoire.

Time Required

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes

Needed Equipment

Large pot
Frying pan
Strainer
Blender or mortar and pestle
Cutting board
Knife
Ladle
Tongs
Mixing bowls

Serving Size

Yield: Serves 4-6 people

Difficulty Level

Level: Intermediate

Allergen Information

Contains: Wheat (from noodles), Soy (from sweet soy sauce)
May Contain: Gluten

Dietary Preference

Type: Non-vegetarian
Note: To make this dish vegetarian, replace chicken with tofu and use a vegetarian-friendly broth.

Course

Main Course

Cuisine

Cuisine: Indonesian

Ingredients

For the Chicken and Kecap Mixture

Ingredient	Quantity
Fresh noodles (boiled)	500 g
Chicken breast (diced)	1/2 kg
Chicken feet	5 pieces
Garlic cloves	6
Shallots	6
Roasted candlenut	1 piece
Turmeric root	1 piece
Ginger	1 piece
Black pepper	1 tsp
Coriander	1 tsp
Lemongrass (crushed)	1 stalk
Bay leaf	1
Kaffir lime leaves	2
Salt	1 tsp
Sugar	1 tsp
Sweet soy sauce	To taste
Royco seasoning powder	To taste

For the Fried Garlic Oil

Ingredient	Quantity
Garlic cloves	2 (smashed)
Chicken skin	From 1 chicken
Cooking oil	6 tbsp

For the Broth

Ingredient	Quantity
Chicken feet	5 pieces
Black pepper	1/2 tsp
Chopped green onions	2 tbsp
Salt	To taste
Royco seasoning	To taste

For Garnishes

Ingredient	Quantity
Boiled mustard greens	1 bunch
Fried shallots	2 tbsp
Sliced green onions	2 tbsp
Chili sauce	To taste
Sambal	To taste
Sweet soy sauce	To taste

Instructions

Prepare the Chicken and Kecap Mixture

Dice the Chicken: Start by dicing the chicken breast into bite-sized pieces and clean the chicken feet thoroughly.
Prepare the Spices: In a blender or mortar and pestle, grind the garlic, shallots, roasted candlenut, turmeric root, ginger, black pepper, and coriander into a smooth paste.
Cook the Chicken: Heat a frying pan over medium heat and add a splash of oil. Sauté the ground spice mixture until it becomes aromatic, about 3-4 minutes.
Add Herbs and Chicken: Add the crushed lemongrass, bay leaf, and kaffir lime leaves. Stir until fragrant, then add the diced chicken and chicken feet to the pan. Cook until the chicken starts to brown.
Season the Mixture: Add salt, sugar, Royco seasoning powder, and sweet soy sauce. Stir continuously until everything is well combined and the liquid has reduced. The mixture should be glossy and thick. Set aside.

Prepare the Fried Garlic Oil

Fry Chicken Skin: In a separate pan, add the chicken skin and cook over medium heat until it becomes crispy. This will release natural oils from the skin.
Add Garlic: Add the smashed garlic to the pan and continue to cook until the garlic is golden brown.
Add Cooking Oil: Add the cooking oil and heat until the garlic is completely crispy. Strain the mixture to remove solids, and set aside the fried garlic oil for later use.

Prepare the Broth

Boil Chicken Feet: In a large pot, bring water to a boil and add the chicken feet.
Season the Broth: Season the broth with Royco seasoning powder, black pepper, salt, and chopped green onions. Let it simmer for 30-40 minutes, or until the chicken feet are tender and the broth is flavorful.

Assemble the Dish

Prepare the Noodles: In serving bowls, add a tablespoon of fried garlic oil, a pinch of black pepper, and salt. Add the boiled noodles to the bowl and toss until well combined.
Top with Chicken Mixture: Spoon the cooked chicken and chicken feet mixture over the noodles.
Add Garnishes: Garnish each bowl with boiled mustard greens, fried shallots, sliced green onions, sambal, and chili sauce to taste.
Add Broth: Pour a ladleful of the hot broth over the noodles and toppings just before serving.
Serve: Serve immediately while hot, accompanied by extra sambal and sweet soy sauce on the side for those who like an extra kick.

Preparation Tips

Noodles: Use fresh egg noodles for the best texture. If unavailable, dried egg noodles or ramen can be used as a substitute.
Chicken Feet: Cleaning chicken feet thoroughly is crucial. Trim the nails and wash well to remove any impurities.
Kecap Manis Substitute: If you cannot find kecap manis, make your own by mixing equal parts soy sauce and brown sugar, heating it until it thickens slightly.
Candlenut Substitute: Macadamia nuts can be used if candlenut is unavailable.

Nutritional Information

Nutrient	Amount per Serving
Calories	350 kcal
Protein	22 g
Fat	15 g
Carbohydrates	28 g
Fiber	3 g
Sodium	950 mg
Sugar	5 g

Note: Nutritional values are approximate and can vary based on ingredient substitutions.

Tips and Tricks

Broth Flavor: For a richer broth, add chicken bones or carcass while simmering.
Spice Level: Adjust the amount of sambal and chili sauce based on your spice tolerance.
Batch Cooking: The chicken and kecap mixture can be made in advance and stored in the refrigerator for up to 3 days.
Oil Control: If you prefer a less oily dish, reduce the amount of fried garlic oil added to the noodles.

Add-ons

Protein Options: You can replace chicken with tofu or tempeh for a vegetarian version.
Extra Veggies: Add blanched bean sprouts or baby bok choy for extra crunch and nutrition.

Side Dishes

Spring Rolls: Crispy vegetable spring rolls make a great appetizer to complement the noodles.
Pickled Vegetables: Serve with Acar (Indonesian pickled vegetables) to add a tangy contrast to the savory noodles.

Improvements

Healthier Version: Use skinless chicken breast to reduce fat content.
Less Sodium: Replace Royco seasoning with low-sodium broth for a healthier option.

Save and Store

Storing Leftovers: Store the chicken mixture, broth, and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the chicken mixture and broth over low heat on the stove. Boil fresh noodles just before serving to avoid sogginess.

FAQ

Can I Make This Dish Vegetarian?

Yes, simply replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth. Adjust the spices and soy sauce to taste.

What Can I Substitute for Candlenut?

Macadamia nuts are a good substitute for candlenut, offering a similar creamy texture. Alternatively, you can use blanched almonds.

How Do I Make My Mie Ayam Spicier?

Add more sambal or sliced bird’s eye chilies to the chicken mixture. You can also offer extra chili sauce on the side for individuals to add as desired.

Conclusion

Mie Ayam Uenak is a comforting and satisfying dish that is perfect for those who appreciate rich, bold flavors. Whether enjoyed as a quick lunch or a comforting dinner, this dish captures the essence of Indonesian street food in a bowl. The combination of savory chicken, flavorful noodles, aromatic garlic oil, and fresh garnishes brings a taste of Indonesia to your table.

The beauty of Mie Ayam lies in its adaptability—feel free to adjust the spices, add more vegetables, or even explore different proteins. Each bite delivers warmth, comfort, and a delightful mix of textures and tastes. Share this delightful dish with your loved ones, and bring a piece of Indonesia’s vibrant culinary culture into your home.

References

“Flavors of Indonesia: The Art of Regional Indonesian Cuisine” by William Wongso.
“Indonesian Cooking: Satays, Sambals and More” by Dina Yuen.