Mie Ayam Soup (WIP)

Lovely Meal

This is an Indonesian recipe for a tasty clear soup with noodles and chicken.

I had it in an unlikely looking stall at the side of a busy road in Bali. The flavour of the stock was wonderful, and the noodles made it a filling dish. 

Serves 6


Preparation Time:  10 Minutes
Cooking Time: 30 Minutes 

 300g  dried egg noodle  For the chicken broth:
 100ml salty soy sauce  2 litres water
 300g chicken breast, cubed  1\2 kg chicken bones
 2 tblsp sweet soy sauce  1 teasp salt
 2 tblsp Worcestershire sauce  1\2 teasp ground whit pepper
 2 stalks spring onion, thinly sliced  
 200g Chinese mustard greens, washed and cut  For the chicken oil:
 150g beansprouts  250ml vegetable oil
 2 tblsp fried shallot  100g chicken skin
 4 garlic cloves, peeled  4 garlic cloves, peeled and crushed
 4 shallots, peeled  2 cm fresh ginger, peeled and crushed
 1 teasp coriander  1\2 teasp ground white pepper
 1 teasp turmeric  1\2 teasp ground coriander
 3cm fresh ginger, peeled  
 4 candlenuts or macadamia nuts  


To make the  chicken oil, heat the vegetable oil in a pan and fry the chicken skin until crispy. Add the garlic, ginger, white pepper and coriander. Lower the heat and fry for another 15 minutes. Take out the chicken skin, garlic and ginger. The oil is ready to be used.

Boil the water in a pan. When it is boiling add the chicken bones. Lower the heat and let simmer until the nice aroma comes out. Add the ground white pepper and salt.

Blend the garlic, shallot, coriander, turmeric, ginger and candlenuts in a food processor.

Fry the spice paste in a frying pan for 2 minutes. Add the cubed chicken breast and fry until the chicken is cooked.

Pour 2 tablespoons of chicken oil into each serving bowl.

Boil the noodles with the Chinese mustard greens and bean sprouts until just tender. Divide and add to each serving bowl,with 2-3 tablespoons of cooked chicken.

Sprinkle with the sliced spring onion and fried shallots. Pour 1-2 ladles of the chicken broth soup into each bowl and serve at once.