Mie Ayam Mantap
Ingredients:
- 1/2 chicken, diced and boiled
- 1 packet red uray noodles
- 1 bunch of green onions
- 5 sheets of white cabbage
For the Chicken Marinade:
- 2 candlenuts
- 3 cloves garlic
- 5 shallots
- Sweet soy sauce (kecap manis)
- 2 cm turmeric
- 1 cm ginger
- 1 bay leaf
- 1 stalk lemongrass
- 1/2 teaspoon coriander
- A pinch of white pepper
- Chicken broth
- Salt and sugar to taste
- Optional: Green onion tops, chopped
For the Soup Seasoning:
- Sweet soy sauce (kecap manis)
- Soy sauce
- Salted soy sauce (kecap asin)
- Ground chilies (previously boiled)
Instructions:
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Prepare the Chicken Marinade: Blend the candlenuts, garlic, shallots, turmeric, and ginger until smooth. In a pot, heat a bit of oil and sauté the blended spices along with the lemongrass and bay leaf until fragrant.
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Cook the Chicken: Add the chicken broth to the pot and bring to a boil. Once boiling, add the pre-cooked chicken pieces. Stir in 2 tablespoons of sweet soy sauce, and season with salt and sugar to taste. Let the mixture simmer until the sauce thickens and the chicken is well-coated.
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Prepare the Noodles and Vegetables: While the chicken simmers, cook the uray noodles according to the package instructions. In a separate pot, blanch the white cabbage leaves until tender.
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Assemble the Dish: Once the chicken is cooked and the sauce is thickened, and the noodles and vegetables are ready, it’s time to assemble. Place the noodles in serving bowls, top with the chicken and its sauce, and arrange the blanched cabbage around.
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Add Seasonings: Garnish with chopped green onions if available. Serve with a combination of sweet soy sauce, soy sauce, salted soy sauce, and ground chilies for extra flavor.
Enjoy your Mie Ayam Mantap—a delicious and satisfying dish that brings together savory chicken, flavorful broth, and perfectly cooked noodles and vegetables.
