Mie Sop Ayam Medan (Indonesian Chicken Noodle Soup)
Course: Noodle Soup
Cuisine: Indonesian
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 4servings
Author: Marvellina
Mie Sop Ayam Medan (Indonesian Chicken Noodle Soup) is a popular street food in Indonesia. It's basically a chicken soup cooked in aromatic spices. So humble yet so satisfying on every level. Instant Pot recipe included
Cook the noodles according to instruction on the package. Set aside. Destem the green chili. Boil in water until soft, around 5 minutes. Remove and use a mortar and pestle to crush them with a 1/4 tsp of salt for that rustic appearance. I just use a blender. It's up to you. Can be kept in refrigerator for up to 1 week
Using Instant Pot:
Press saute on Instant pot. When it says "hot", eat 1 tbsp of cooking oil in a skillet, saute ground spices until fragrant, about 1 minutes. Add the cinnamon stick, lemongrass, the chicken and add water to the pot. Add all the ingredients for spices and herbs. Close the lid. Turn the steam release handle to seal. Press pressure cooker, high pressure and set the timer for 20 minutes
Once the timer is up, wait 5 minutes and then release pressure. Once the pressure valve has collapsed, open the lid carefully. Remove the chicken pieces to let them cool down for deep-frying. Strain the soup and discard the rest of the solid
Heat up oil enough to deep fry the chicken until golden brown. The oil doesn't have to cover the chicken. As the chicken is already cooked, the frying is only to brown them and to create some crunch. Remove and let them cool before shredding the meat
Stove-top method:
In a meantime, heat 1 tbsp of cooking oil in a skillet, saute ground spices until fragrant, about 1 minutes. Add the cinnamon stick, lemongrass, the chicken and add water to the pot. Add all the ingredients for spices and herbs. Bring it to boil again, then lower heat to low-medium and let it gently simmer until chicken meat is cooked through (about 45 minutes), remove the chicken meat out and set aside and let cool
Turn off the heat and strain the soup and discard the rest. Now you should have a clear broth, which is the base of this mie sop
Heat up oil enough to deep fry the chicken until golden brown. The oil doesn't have to cover the chicken. As the chicken is already cooked, the frying is only to brown them and to create some crunch. Remove and let them cool before shredding the meat
Serving:
Prepare individual serving bowl. Portion the noodle into an individual serving bowl by mixing half with yellow noodles and another half with the rice stick noodles (if using). Top with shredded chicken meat. Laddle the hot soup over the noodle. Garnish with fried shallots crisp and chopped celery leaves. Drizzle with some Indonesian sweet soy sauce on top if you like. Serve with the chili on the side and you are good to go