Ingredients
- 1 packet of noodles (such as Indomie or Mie Burung Dara)
- 1 bunch of Chinese cabbage (sawi)
- 200 grams of oyster mushrooms (jamur merang)
- 300 grams of chicken (steamed or fried)
For the Chicken Seasoning:
- 1 teaspoon of black pepper (adjust to taste)
- 2 candlenuts (kemiri)
- 4 cloves of garlic
- 3 shallots
- A small piece of turmeric (optional)
- Salt to taste
- Red chili peppers (optional, for extra heat)
- Sweet soy sauce (kecap manis)
- 2 bay leaves
- 1 piece of galangal (lengkuas)
For the Broth:
- 2 cloves of garlic
- 1 tablespoon of Masako (seasoning powder)
For Garnishing:
- 1 cucumber, sliced
- Fried shallots (bawang merah goreng)
- Chopped scallions (daun bawang)
Instructions
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Prepare the Mushrooms: Clean and slice the oyster mushrooms. Boil them briefly until tender, then set aside.
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Make the Chicken Seasoning: In a food processor, blend the black pepper, candlenuts, garlic, shallots, and a small piece of turmeric if using. You should get a smooth paste.
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Cook the Chicken: Heat a pan with a bit of oil and sauté the spice paste until fragrant. Add water to the pan, followed by the mushrooms and chicken. Season with sweet soy sauce, bay leaves, and galangal. Adjust the taste with salt and chili if desired. Let it simmer until the broth slightly reduces and flavors meld.
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Prepare the Noodles: In a separate pot, cook the noodles and Chinese cabbage together with some garlic and Masako seasoning, similar to preparing instant noodles. Follow the package instructions for cooking time.
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Assemble the Dish: Divide the cooked noodles and cabbage between bowls. Pour the chicken and mushroom mixture, including the broth, over the noodles.
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Garnish: Top with sliced cucumber, fried shallots, and chopped scallions.
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Serve: Enjoy your mie ayam jamur with your favorite sauce to taste.
Feel free to adjust the seasoning and ingredients based on your preferences for a personalized touch. Enjoy this comforting bowl of mie ayam jamur! ❤️