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Mie Ayam (Chicken Noodle)

Ingredients for meat topping

1 pack of egg noodles (about 6 servings)

5 cloves of garlic finely minced

500 gr boneless chicken tights

4 sdm fish soy sauce

4 sdm Kecap Manis Bango, 275 ml

1/2 cup water or chicken stock

Salt, sugar, and white pepper to taste

Ingredients for garlic infused oil

10 cloves of garlic finely minced

1/3 cup cooking oil

1/4 cup trimmed chicken fat

Sauce for noodles

Fish soy sauce, salt, white pepper


Sliced green onions

Fried onions


Cut chicken into bite sized cubes. Heat oil and stir garlic until golden brown. Add

chicken and keep stirring until brown. Add salt, pepper, sugar, fish soy sauce,

and sweet soy sauce. Keep stirring for about 2 minutes. Add broth or water and

cover pan with low heat. Let it simmer for approximately10 minutes.

Heat another saucepan and add trimmed chicken fat on the pan. Stir until the fat

comes out. Add the cooking oil and lower down the heat to low. Stir in minced

garlic into hot oil. Once the garlic look about to get light brown and crispy,

immediately take pan away from heat and move the garlic oil into a heat proof


Bring a large pot of salted water to a boil. Open up the noodle and shake it off a

bit to ensure each strings are not clustered together. Cook noodles as directed

by the package. Meanwhile, add 2 tbsp of infused oil in a serving bowl, along

with salt, fish soy sauce and white pepper to taste. Drain noodles and mixed

with the seasoned infused oil in a bowl. Topped with Chicken meat and garnish

with green and fried onions. Noodles can also be served together with a bowl

meatball soup.
Chicken Noodles