Mie Ayam

Storing and Planning Ahead

Keeps in the fridge for 2 days (chicken and broth). Cook fresh noodles each time.

Mie Ayam: The Method

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1. Heat the 2 tbsp oil and cook the garlic and ginger for 1 minute. Add the chicken and cook for 5 minutes, breaking it up. Add the sweet soy, light soy, pepper and water and cook for 8 minutes until the liquid has gone and the chicken is dark and glossy.

   Mark done Start 1 min timer

2. Heat the stock with the salt and keep warm.

   Mark done

3. Boil the noodles for 2 minutes, adding the choy sum for the last 30 seconds. Drain well and toss with the garlic oil and 1 tbsp soy sauce.

   Mark done Start 2 min timer

4. Divide the noodles and greens between 4 bowls, top with the chicken, shallots and spring onions. Serve with the stock in small bowls and the chilli sauce.

   Mark done

A Few Pointers

• Drain the noodles very well.
• Cook the chicken until dry.
• Add bakso (meatballs) to the bowl for the classic version.

What to Put Next to It

Chicken broth · Fried wontons · Pickled green chillies · Iced tea

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted. How the figures are worked out.