Indonesian Mie Ayam

200g egg noodles
2 chicken thighs, poached and shredded
1 chicken breast or thigh, diced
2 pak choi, quartered
2 spring onions, sliced
2 tablespoons vegetable oil
2 tablespoons fried shallots
The Soup
1.2 litres chicken stock
3 garlic cloves, bashed
3 Thai shallots, halved
3cm ginger, peeled and sliced
2 teaspoons fish sauce
2 teaspoons palm sugar
The Chicken Marinade
2 garlic cloves, finely chopped
1 teaspoon ginger, finely chopped
Pinch salt
1 teaspoon cornflour
The Stir Fry Sauce
2 tablespoons kecap manis
1 tablespoon oyster sauce
1 tablespoon mushroom stir fry sauce
The Meatballs
200g pork mince
1 Thai shallot, finely chopped
Pinch salt
Pinch white pepper
1 teaspoon cornflour

PREPARATION

1. Add ginger, garlic and halved Thai shallots to a saucepan of chicken stock and simmer gently to infuse the broth with flavour.
2. In a bowl combine pork mince, chopped shallots, salt, white pepper and cornflour. Mix well and repeatedly lift and throw the mixture into the bowl about 10-15 times until smooth and sticky.
3. Wet your hands and shape the mixture into small meatballs. Set aside.
4. Dice the chicken and mix with chopped garlic, ginger, salt and cornflour to lightly marinate the meat.

COOKING

1. Heat a wok with vegetable oil and stir fry ginger and garlic gently until fragrant.
2. Add the marinated chicken and sear over high heat until lightly browned.
3. Stir in kecap manis, oyster sauce and mushroom stir fry sauce, tossing the chicken so it becomes glossy and caramelised.
4. Add a splash of chicken stock to loosen the sauce and cook briefly until the chicken is fully cooked.
5. Drop the pork meatballs into the simmering soup and cook for 3-4 minutes until they float to the surface.
6. Season the broth with fish sauce and palm sugar, adjusting to taste.
7. Boil the egg noodles for about 1 minute until tender, then divide between bowls.
8. Top the noodles with pak choi, stir fried chicken, meatballs, shredded chicken and ladle the hot broth over before finishing with spring onion and fried shallots.

School of Wok Tips

• Beating the pork mixture removes air and creates bouncy meatballs.
• Kecap manis adds sweetness and colour to the chicken topping.
• Cook each component separately so the textures stay distinct.
• Fried shallots add a crunchy finishing touch to the noodle soup.

FAQs

What is kecap manis?
Kecap manis is an Indonesian sweet soy sauce with a thick, caramelised texture.

Can I skip the pork meatballs?
Yes, you can simplify the dish and just use the stir fried chicken topping.

What noodles are best for Mie Ayam?
Fresh egg noodles are traditional, but dried egg noodles also work well.