Delicious Homemade Chicken Mie Ayam Recipe

Homemade Chicken Noodles (Mie Ayam Homemade)

Ingredients:

Noodles:

• Homemade egg noodles (as per the previous recipe)

Chicken Topping:

• 500 grams of chicken meat
• 10 chicken feet
• 2 bay leaves (for boiling the chicken)
• 6 kaffir lime leaves
• 2 bay leaves
• 1 stalk of lemongrass, bruised
• 8 shallots
• 4 cloves of garlic
• 4 candlenuts
• 3 cm turmeric
• 3 cm galangal
• 3 cm ginger
• 1 teaspoon of instant curry powder (I used Koepoe-Koepoe brand)
• Salt, sugar, chicken bouillon powder, and pepper to taste
• Kecap Bango (sweet soy sauce), approximately 2 small sachets
• Spring onions to taste
• Water as needed

Soup:

• 2 candlenuts
• 4 cloves of garlic
• 4 shallots
• A pinch of nutmeg
• Sugar to taste
• Salt, pepper, and chicken bouillon powder to taste
• Spring onions to taste
• Water as needed

Sambal (Chili Sauce):

• Bird’s eye chilies to taste
• 2 cloves of garlic
• 2 shallots

Chicken Noodle Oil:

• Oil as needed
• 2 cloves of garlic
• Chicken skin and fat as needed

Garnishes:

• Pok choy to taste
• Sauce and kecap manis (sweet soy sauce) to taste
• Fried shallots to taste
• Spring onions to taste

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Preparing the Chicken Topping:

1. Clean and Prepare Chicken: Start by thoroughly washing the chicken meat and feet. Cut the chicken meat into small pieces or dice it. Boil the chicken feet briefly with 2 bay leaves for about 5 minutes to remove any unpleasant odors. Drain and set aside.

2. Blend and Sauté Spices: Blend shallots, garlic, candlenuts, turmeric, galangal, and ginger until smooth. Sauté this mixture until fragrant, adding bay leaves, kaffir lime leaves, lemongrass, and instant curry powder. Cook over low heat until the spices are well-cooked and aromatic.

3. Cook the Chicken: Add the chicken pieces to the sautéed spices and pour in enough water to cover. Stir well, cover, and let it simmer for about 3 minutes. Then, add kecap manis, salt, sugar, pepper, and chicken bouillon powder. Stir and let it cook until the flavors meld and the sauce reduces but remains slightly saucy. Sprinkle with spring onions, stir, and set aside.

Preparing the Soup:

1. Blend and Sauté Spices: Blend shallots, garlic, candlenuts, and a pinch of nutmeg. Sauté until fragrant and cooked.

2. Boil the Soup: Bring enough water to a boil in a pot. Add the sautéed spice mixture and the remaining seasonings (sugar, salt, pepper, chicken bouillon powder) to the boiling water. Adjust the seasoning to taste and sprinkle with spring onions before turning off the heat.

Preparing the Chicken Noodle Oil:

1. Fry Garlic and Chicken Skin: Slice the garlic and heat oil in a pan. Once hot, add the garlic slices and chicken skin/fat. Fry until the skin is crispy and the garlic is golden. Remove the garlic and skin, leaving behind the fragrant oil to use for the noodles.

Preparing the Sambal (Chili Sauce):

1. Boil and Blend: Boil the bird’s eye chilies, garlic, and shallots until tender. Drain and blend until smooth. Sauté the chili paste briefly until fragrant. Set aside.

Assembling the Dish:

1. Cook Noodles and Vegetables: Boil the homemade egg noodles until cooked. In the same water, briefly blanch the pok choy until tender.

2. Mix and Serve: Place the cooked noodles in a bowl and add a bit of the prepared chicken noodle oil. Mix well. Add sauce, kecap manis, and sambal to taste. Top with the cooked chicken and chicken feet. Garnish with fried shallots and spring onions. Ladle the prepared soup over the noodles and serve immediately.

Enjoy your Homemade Chicken Noodles (Mie Ayam Homemade) – a delightful and flavorful dish that’s sure to satisfy your cravings!