Chicken noodles with mushroom (Mie ayam jamur) - 4 servings
Cuisine: Indonesian Chinese
Prep Time: 30minutes
Cook Time: 45minutes
Total Time: 1hour15minutes
Noodles are served with chicken and mushroom stew and a side of soup. This is one popular noodle dishes in Indonesia with many regional variations. Whether you are familiar with Indonesian food or not, you will love this for sure.
Remove all visible fat from the chicken. Cut the chicken meat into bite-size, set aside
Soak the dried shiitake in a warm water until they are soft and double in size, about 2 minutes. Thinly sliced them.
Preheat a large wok or skillet. Add 2 Tbsp of cooking oil. Add in the garlic and fry for about 30 seconds. Take care not to burn them. Add in the ginger and stir fry for another 30 seconds. Add chicken meat and cook until they turn opaque, about 1 minute. Add mushrooms and 2 cups of chicken stock and the seasonings and bring to a boil and then lower the heat to let it gently simmer for another 15 minutes. Have a taste. Season with more salt if needed. Submerge the hard-boiled eggs inside the sauce. This is best if you prepare it one day before so the eggs have time to pick up the brown color. Just reheat it on the day you want to serve the noodles
On the day you want to serve this noodle
Cook the noodles according to the package. Do not overcook the noodles. Rinse with cold water after cooking. Blanch the Chinese greens (yu choy) in water until soft, but not mushy and refresh with cold water and set aside for later use
Place the remaining 2 cups of chicken stock in a small sauce pan. Bring it to a gentle simmer and season with pinch of salt and sugar to your taste.
When ready to serve:
Remove the hard-boiled eggs from the sauce. Cut into half or quarter
Prepare an individual bowl. Add in about 1 tsp of the chicken fat and 2-3 Tbsp of the sauce from the chicken stew. Portion out the noodle into bowl and give it a toss. Ladle a generous amount of chicken meat and mushrooms over noodles. Garnish with chopped green onions, fried shallot crisp, hard-boiled egg, and fried lard. Serve this with a side of chicken stock in a small soup bowl. Sprinkle some chopped green onions over the soup. Serve immediately