Mie Ayam

Ingredients

• 400 g fresh or dried egg noodles
• 2 boneless chicken thighs, diced
• 150 g shiitake mushrooms, diced
• 3 garlic cloves, minced
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp white pepper
• 4 tbsp chicken fat or vegetable oil
• 2 cups chicken stock
• 2 bok choy, halved
• Fried shallots, for topping
• Scallions, sliced, for topping

Before you cook

• Dice the chicken thighs and mushrooms.
• Mince the garlic.
• Halve the bok choy.

Steps

1. Heat 2 tbsp of the oil in a pan over medium heat and fry the garlic until golden and fragrant.
2. Add the diced chicken and mushrooms and cook for 5 minutes until the chicken is no longer pink.
3. Stir in the kecap manis, soy sauce, oyster sauce, and white pepper.
4. Pour in 1/2 cup of the stock and simmer for 10 minutes until the sauce thickens and coats the chicken.
5. Bring the remaining stock to a boil in a separate pot and blanch the bok choy for 1 minute, then remove.
6. Boil the noodles in the same stock for 2 to 3 minutes until just tender, then drain.
7. Toss the drained noodles with the remaining 2 tbsp of oil and a splash of kecap manis in each serving bowl.
8. Top the noodles with the braised chicken and mushrooms.
9. Arrange the bok choy alongside.
10. Ladle a little hot broth into each bowl before serving.
11. Scatter with fried shallots and scallions before serving.