TasiaGracia Seger

Mie Ayam Jamur (Indonesian Chicken Mushroom Noodles)

TasiaGracia Seger
Mie Ayam Jamur (Indonesian Chicken Mushroom Noodles)

PREP 30 MINS

COOK 60 MINS

SERVES 6

INGREDIENTS

  • Dry egg noodles
  • One packet of fried wonton skins
  • Fried onion
  • ½ teaspoon of sesame oil
  • 1 tablespoon of vegetable oil
  • 1 tablespoon soya sauce
  • ¼ teaspoons pepper
  • Pinch of salt
  • 1 teaspoon Chinese wine
  • Chicken mushroom
  • Steam Bok coy

CHICKEN MUSHROOM

  • 1 kg chicken thigh fillets, diced
  • 200 gr sliced mushroom
  • 3 spring onions julienne
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons Chinese wine
  • 235 ml water
  • Sugar and salt to taste
  • 6 garlic
  • 6 red shallots
  • 1 teaspoons pepper

METHOD

  1. Heat pan and add 2 tablespoons of oil.
  2. Add garlic and shallots and fry until fragrant and add spring onion.
  3. Add the chicken and mix until chicken tenderised and cook, add water, sugar, salt, and sweet soy sauce.
  4. Add mushroom and Chinese wine and let it simmers.  Set aside for noodle toppings.
  5. Boil water in a pot and wait until water boil. Add 125g of dry egg noodles (per serve) and turn the heat to low. Wait until noodles cooked and set aside.
  6. Pour sesame oil, vegetable oil, soya sauce and pepper into a serving bowl (make one). And mix the sauce evenly.
  7. Add the cooked noodles into the bowl and mix well with the sauce. Add the chicken mushroom on top and sprinkle with fried onion.
  8. Serve with crispy wonton skins and steam Bok coy.