Mie Ayam
Mie Ayam
Ingredients
For the Marinade
- 1 1/2 pounds boneless chicken, cut into 1/2-inch cubes
- 1 teaspoon Totole mushroom bouillon powder
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
For the Chicken and Mushroom Topping
- 4 garlic, cloves, minced
- 2 shallots, medium, minced
- 8 ounces button mushrooms, sliced
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, optional, for darker color
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
- 1 teaspoon Totole mushroom bouillon powder
- 1/2 teaspoon white pepper
- 1/4 cup water, as needed
For the Noodle Mixture
- 6 garlic, cloves, thinly sliced
- 1/2 cup vegetable oil
- 2 tablespoons fish sauce
For Serving
- 1 pound egg noodles
- 1/4 cup green onion, chopped, for garnish
- 4 ounces mustard greens, blanched and chopped, optional
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 teaspoon Totole mushroom bouillon powder, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1 tablespoon soy sauce. Mix well to coat the chicken. Cover and marinate in the refrigerator for a minimum of 30 minutes.
⏱️ 5 min
- 2
Heat 1/2 cup vegetable oil in a small saucepan or skillet over low heat. Add the thinly sliced garlic and fry, stirring constantly, until golden brown and crispy. This should take about 5-7 minutes. Carefully remove the fried garlic with a slotted spoon and set aside on a paper towel-lined plate. Keep the garlic-infused oil in the pan.
⏱️ 10 min
- 3
In a large skillet or wok, heat 2 tablespoons of the reserved garlic-infused oil over medium heat. Add the minced garlic (4 cloves) and minced shallots and sauté until fragrant and lightly browned, about 2-3 minutes.
⏱️ 5 min
- 4
Add the sliced button mushrooms to the skillet and continue to sauté until they are slightly browned and have released their moisture, about 3-5 minutes.
⏱️ 5 min
- 5
Add the marinated chicken to the skillet with the aromatics and mushrooms. Cook, stirring occasionally, until the chicken is no longer pink, about 3-4 minutes.
⏱️ 4 min
- 6
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon dark soy sauce (if using), 2 tablespoons oyster sauce, 2 tablespoons kecap manis, 1 teaspoon Totole mushroom bouillon powder, and 1/2 teaspoon white pepper. Pour this sauce mixture over the chicken and mushrooms in the skillet.
⏱️ 3 min
- 7
Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly and the chicken is thoroughly cooked through and well coated, about 5-7 minutes. The color should be dark and rich. If desired, add 1/4 cup water to achieve a more soupy consistency.
⏱️ 7 min
- 8
While the chicken mixture is simmering, cook the egg noodles according to package instructions. Drain well.
⏱️ 5 min
- 9
To assemble each serving bowl, add 1-2 teaspoons of the reserved fried garlic, 1 tablespoon of the garlic-infused oil, 1/2 tablespoon fish sauce, and 2-3 tablespoons of the sauce/liquid from the cooked chicken and mushroom mixture. Add a portion of the cooked noodles to the bowl and mix thoroughly to coat them evenly.
⏱️ 3 min
- 10
Top the mixed noodles with a generous portion of the cooked chicken and mushroom mixture. Garnish with chopped green onions and a sprinkle of the remaining fried garlic. If using, add some blanched mustard greens on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mie Ayam
For the Marinade
- 1 1/2 pounds boneless chicken, cut into 1/2-inch cubes
- 1 teaspoon Totole mushroom bouillon powder
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
For the Chicken and Mushroom Topping
- 4 garlic, cloves, minced
- 2 shallots, medium, minced
- 8 ounces button mushrooms, sliced
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, optional, for darker color
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
- 1 teaspoon Totole mushroom bouillon powder
- 1/2 teaspoon white pepper
- 1/4 cup water, as needed
For the Noodle Mixture
- 6 garlic, cloves, thinly sliced
- 1/2 cup vegetable oil
- 2 tablespoons fish sauce
For Serving
- 1 pound egg noodles
- 1/4 cup green onion, chopped, for garnish
- 4 ounces mustard greens, blanched and chopped, optional
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 teaspoon Totole mushroom bouillon powder, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1 tablespoon soy sauce. Mix well to coat the chicken. Cover and marinate in the refrigerator for a minimum of 30 minutes.
⏱️ 5 min - 2
Heat 1/2 cup vegetable oil in a small saucepan or skillet over low heat. Add the thinly sliced garlic and fry, stirring constantly, until golden brown and crispy. This should take about 5-7 minutes. Carefully remove the fried garlic with a slotted spoon and set aside on a paper towel-lined plate. Keep the garlic-infused oil in the pan.
⏱️ 10 min - 3
In a large skillet or wok, heat 2 tablespoons of the reserved garlic-infused oil over medium heat. Add the minced garlic (4 cloves) and minced shallots and sauté until fragrant and lightly browned, about 2-3 minutes.
⏱️ 5 min - 4
Add the sliced button mushrooms to the skillet and continue to sauté until they are slightly browned and have released their moisture, about 3-5 minutes.
⏱️ 5 min - 5
Add the marinated chicken to the skillet with the aromatics and mushrooms. Cook, stirring occasionally, until the chicken is no longer pink, about 3-4 minutes.
⏱️ 4 min - 6
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon dark soy sauce (if using), 2 tablespoons oyster sauce, 2 tablespoons kecap manis, 1 teaspoon Totole mushroom bouillon powder, and 1/2 teaspoon white pepper. Pour this sauce mixture over the chicken and mushrooms in the skillet.
⏱️ 3 min - 7
Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly and the chicken is thoroughly cooked through and well coated, about 5-7 minutes. The color should be dark and rich. If desired, add 1/4 cup water to achieve a more soupy consistency.
⏱️ 7 min - 8
While the chicken mixture is simmering, cook the egg noodles according to package instructions. Drain well.
⏱️ 5 min - 9
To assemble each serving bowl, add 1-2 teaspoons of the reserved fried garlic, 1 tablespoon of the garlic-infused oil, 1/2 tablespoon fish sauce, and 2-3 tablespoons of the sauce/liquid from the cooked chicken and mushroom mixture. Add a portion of the cooked noodles to the bowl and mix thoroughly to coat them evenly.
⏱️ 3 min - 10
Top the mixed noodles with a generous portion of the cooked chicken and mushroom mixture. Garnish with chopped green onions and a sprinkle of the remaining fried garlic. If using, add some blanched mustard greens on the side.
⏱️ 3 min