Savory Indonesian Mie Ayam with Chicken and Spicy Broth

Mie Ayam Aku Recipe

Ingredients:

• 200 grams dried or fresh noodles (I used Mie Atoom Bulan brand)
• 1/4 free-range chicken (cut into bite-sized pieces)
• 1 stalk lemongrass (smashed)
• 2 stalks green onions (chopped)
• 2 kaffir lime leaves
• 2 bay leaves (optional)
• Sweet soy sauce (to taste)
• Soy sauce (to taste)
• Seasoning (such as Royco, to taste)
• Black pepper (to taste)

For the Chicken Spice Paste:

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• 4 shallots (peeled)
• 4 cloves garlic (peeled)
• 1 thumb-sized piece of turmeric (peeled and sliced)
• 1 thumb-sized piece of ginger (peeled and sliced)

For the Chicken Oil:

• 100 ml vegetable oil
• Chicken skin
• 4 cloves garlic (smashed and chopped)
• 4 shallots (smashed and chopped)

For the Chicken Broth:

• Chicken bones
• 1 liter water (or enough to cover the bones)
• Seasoning (such as Royco, to taste)
• Black pepper (to taste)

For Toppings:

• Meatballs (optional)
• Wontons (optional)
• Chinese cabbage (blanched)
• Chili sauce or tomato sauce (to taste)

Instructions:

1. Prepare the Chicken:

   • Remove the chicken skin and set aside. Cut the chicken meat into bite-sized pieces and mix with the chicken bones. Set aside.

2. Make the Broth:

   • In a pot, bring the chicken bones and 1 liter of water to a boil. Add seasoning and black pepper to taste. Once it reaches a boil, simmer until the fat rises to the surface. Skim off any impurities, then strain the broth and set it aside. Discard the bones or use them for another purpose.

3. Prepare the Chicken Oil:

   • Heat the vegetable oil in a pan. Add the chicken skin and cook until it becomes crispy. Add the smashed and chopped garlic and shallots. Fry until fragrant and golden brown. Remove from heat and strain out the solids, leaving the flavored oil.

4. Make the Chicken Topping:

   • Heat a portion of the chicken oil in a pan. Add the blended spice paste and sauté until aromatic. Add the kaffir lime leaves, bay leaves (if using), and lemongrass. Stir well. Add the chicken pieces (and the reserved bones if desired) and cook until well combined and fragrant.

5. Season the Chicken:

   • Pour in the sweet soy sauce, soy sauce, seasoning, and black pepper to taste. Stir and cook until the chicken is thoroughly cooked and the sauce has thickened. Add a bit of the chicken broth if needed. Adjust the seasoning to taste and set aside.

6. Prepare the Noodles:

   • Cook the noodles according to the package instructions. Drain and set aside.

7. Assemble the Dish:

   • In serving bowls, place a portion of the cooked noodles and blanched Chinese cabbage. Top with the cooked chicken mixture and add 2-3 ladles of the chicken broth. Serve hot with optional meatballs, wontons, and chili or tomato sauce on the side.

Enjoy your homemade Mie Ayam Aku, a flavorful and comforting Indonesian noodle dish perfect for any occasion!