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Mie Ayam Jamur

Mie Ayam Jamur
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Servings - Prep Time - Cook Time -
Ingredients

NOODLE INGREDIENTS

  • 1000 gr HIKARI BIRU Wheat Flour
  • 15 gr salt
  • 2 whole eggs
  • 230 gr water

CHICKEN OIL INGREDIENTS 

  • 150 gr Chicken Skin
  • 100 gr cooking oil
  • 2 segments of Ginger
  • 5 cloves of garlic (flattened)
  • 1 tbsp coriander
  • 1 tsp Whole Pepper 

CHICKEN SEASONING INGREDIENTS

  • 1 Chicken (diced)
  • 250 gr Canned Mushrooms (cut into pieces)
  • 100 gr Red onion
  • 50 gr Garlic
  • 20 gr Candlenut
  • 2 tbsp Sugar
  • 5 gr Powdered Chicken Broth
  • 4 tbsp Sweet Soy Sauce
  • 20 gr cooking oil Sufficiently Pepper Powder Sufficiently Salt
How to Make

HOW TO MAKE NOODLES

  • Dissolve the salt in water, put in the eggs, stir until blended.
  • Pour the solution water into the flour little by little while rubbing it by hand. Do this until the solution runs out.
  • Press the dough in the plastic. Let the dough stand for 10 minutes.
  • Thin the dough using a noodle making machine, grind it thinly until the surface is smooth.
  • Cut to make noodle strands, sprinkle the noodles with sago. Set aside.


HOW TO MAKE CHICKEN OIL

  • 1.Heat oil with chicken skin, add garlic and ginger.
  • 2.Fry until the onions are brown.
  • 3.Add the crushed coriander and pepper. Stir for a moment.
  • 4.Turn off heat, cool and strain.
  • 5.Ready to use. 

HOW TO MAKE A SEASONING CHICKEN

  • Puree the spices (shallots, garlic and hazelnut)
  • Saute the spices until fragrant.
  • Put the chicken, cook until it changes color.
  • Pour the canned mushrooms, water and other spices, cook until the spices are absorbed.
  • Ready to use. 

FINISHING

  • Prepare boiling water in a pot.
  • Prepare a bowl, pour 1 tablespoon of onion oil, salt, pepper, soy sauce and MSG if desired.
  • Boil the noodles and vegetables in boiling water for 3-5 minutes.
  • Pour into a bowl that has been given the spices, stir until blended.
  • Add the chicken on top, give another complement.
  • Ready to serve.
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