Recipe of Any-night-of-the-week Mie Ayam Jamur (Indonesian ramen)

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Mie Ayam Jamur (Indonesian ramen). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mie Ayam Jamur (Indonesian ramen), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mie Ayam Jamur (Indonesian ramen) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mie Ayam Jamur (Indonesian ramen) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mie Ayam Jamur (Indonesian ramen) estimated approx 25-35 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook Mie Ayam Jamur (Indonesian ramen) using 22 ingredients and 10 steps. Here is how you can achieve that.

This dish is just one of those hawkers food back in Indonesia and it simply means noodle with chicken and mushroom. Mie = noodle; Ayam = chicken; Jamur = mushroom I used to eat this ramen after school, whilst waiting for my extracurricular activity to start.

Ingredients and spices that need to be Make ready to make Mie Ayam Jamur (Indonesian ramen):

1. 150 g button or straw mushrooms (sliced thinly)
2. 400 g chicken filet (diced) can be replaced with minced chicken
3. 3-4 spring onion (sliced thinly), reserve some of the green part
4. 3 cloves garlic (minced)
5. 1 bunch asian green, chopped lengthwise (I am using bok choy)
6. Thin egg noodle
7. 1/2 tbsp oyster sauce
8. 1 tbsp fish sauce
9. 1 tbsp kecap manis (sweet soy)
10. 1/2 tsp white pepper
11. 1 tbsp oil
12. Soup broth
13. 3 cups water
14. 2 chicken stock cubes
15. 1/2 tsp white pepper (or less)
16. Salt (to taste)
17. 1-2 pinch sugar
18. green onion (the green part only)
19. 1 tbsp the reserved juice from the chicken and mushroom gravy
20. Seasonings (for serving)
21. 1/3 tsp each of fish sauce and sesame oil (more or less)
22. white pepper (to your liking, maybe 2 shakes)

Steps to make to make Mie Ayam Jamur (Indonesian ramen)

1. It will be easier if you have everything chopped and ready to go. Chicken need to be cut really small, or you can swap it with minced chicken - I am using chicken tight fillet. (The red onion in this pic, was me not wanting to waste some leftover - is not mandatory)
2. Heat oil on the wok, saute garlic and white part of the spring onion until aromatics and look golden brown.
3. Add in the chicken pieces and brown the chicken. Add in oyster sauce, fish sauce, white pepper and kecap manis, mix well until chickens look cook.
4. Add in mushrooms and mix well, mushroom will sweat and your chicken & mushroom gravy will started to look a bit wet. Stir for another 4-5 mins, or until the juice is thicken. Reserved 1 tbsp of the chicken and mushroom gravy. Turn off the heat and set aside. You can taste the food, and adjust (add a bit of water if stock is too salty)
5. Prepare the soup broth by adding all broth ingredients in a sauce pan, bring to boil and set aside. You can cook the veggies stalk as well with the broth.
6. Blanch the chopped asian veggies (leafy part), rinse with cold water once its done and set aside. (Or you can cook it with your noodle like me).
7. Prepare/cook the egg noodle, by following the instruction. You might want to rinse the egg noodle under cold water for a bit after cooking, to remove the starch. I like to use the fresh thin egg noodle for this one.
8. You need to assemble the food now by putting the seasoning (for serving) in each serving bowl. Then add in cooked noodle to the bowl and mix well (just like when you were making instant noodle).
9. Arrange the chicken and mushroom gravy and asian green in the bowl, serve with the soup broth in a smaller bowl. Your Indonesian Ramen is now ready. I like to put some of the broth to my noodle bowl and mix everything before eating it.
10. I would suggest to only cook enough noodle for consumption. You can freeze the remaining chicken and mushroom gravy if needed, but the noodle is best cooked to order.

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So that is going to wrap this up for this special food Steps to Prepare Any-night-of-the-week Mie Ayam Jamur (Indonesian ramen). Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!