Chinese Chicken Noodle - Mie Ayam

21 June 2012 - Chinese Chicken Noodles

I love it, especially the garlic oil. It brings a lots of appetizing fragrant. And the stir fried egg was delicious.
The recipe is from Indochine Kitchen

Chinese Chicken Noodle (Mie Ayam)
serves 6-8

500 g fresh egg noodles, blanched (I substitute them with dried egg noodles, cooked)
75 g bean sprouts, blanched
150 g mustard greens, blanched (I usually used caisim)
1 stalk spring onions, chopped

For egg and meat topping
1 cups cooking oil, for eggs and chicken
4 eggs, boiled then fried
4 Tbsp Chinese dark sweet soy sauce (I used kecap manis and reduce sugar)
1/2 cup sugar
4 Tbsp oyster sauce
2 Tbsp fish sauce
20 g garlic, minced
300 g chicken meat, cut into bite sizes (I add re-hydrated Shiitake)
2 cups water

For garlic oil
40 g garlic, minced
1/2 cup cooking oil

For chicken broth
2 L water
1 chicken bones
1 tsp salt
1/2 tsp ground white pepper