Name: Resep Mie Ayam Jamur (chicken Mushroom Noodles)
Total time: 1:30:0
Yield: serves 2-4 people
Ingredients: For the noodles: 2 Whole Eggs 4 Egg Yolks 14 g Salt 280 g High Protein Flour 1 L water for boiling the noodles 25 ml Cooking Oil 50g mustard greens For the spice paste: 2 g Salt 20 g Garlic 30 g Shallots 10 g Candlenut 7 g Turmeric 5 g Ginger 10 g Coriander 1 Lemongrass stalk, smashed 2 Bay Leaves 3 Lime Leaves 200 ml Cooking Oil For the sauce: 15 g Celery, cut into 2 cm wide slices 100 ml Soy Sauce 30 ml Water 3 tbsp Sugar For the mushroom chicken topping: 500 g Chicken Breast Fillets, diced into 2 cm cubes 5 tbsp Soy Sauce 4 cloves Chopped Garlic 10 g Ginger, smashed 200 g Mushroom, cut into quarters ¼ tsp White Pepper Powder 1 tbsp Sugar 5 g Chicken Powder 1 tbsp Oyster Sauce 4 tbsp Sweet Soy Sauce 100 ml Water 15 g Fried Shallots

Resep Mie Ayam Jamur (chicken Mushroom Noodles)

Kebanyakan semua orang suka Mie Ayam Jamur (chicken Mushroom Noodles) karena rasanya enak dan lezat, ayo segera mencoba resep Mie Ayam Jamur (chicken Mushroom Noodles) ini dan anda bisa mendapatkan rasa yang tidak kalah dengan restoran.

from fancy malls to push cart vendors, you can find mie ayam jamur indonesias version of chicken mushroom noodle practically anywhere around indonesia. a delightful, humble bowl of goodness enjoyed by all, this slurp worthy noodle dish is served with chicken, mushroom, vegetables, and a signature savory and sweet soy sauce with fragrant oil. if youre feeling adventurous, make the springy noodles from scratch with this simple recipe, but store bought ones are just as good if youre in need of a quick fix. enjoy it on a rainy day for a warm, comforting meal.

Yuk, segera persiapkan bahan-bahan untuk memasak resep ini dan segera pergi ke dapur untuk berkreasi. Selamat Bermasak Ria, semoga hidangannya enak dan lezat !!.

Hasil : serves 2-4 people Porsi
Waktu Memasak : 1:30:0

Bahan Membuat Mie Ayam Jamur (chicken Mushroom Noodles) :

For the noodles:
2 Whole Eggs
4 Egg Yolks
14 g Salt
280 g High Protein Flour
1 L water for boiling the noodles
25 ml Cooking Oil
50g mustard greens

For the spice paste:
2 g Salt
20 g Garlic
30 g Shallots
10 g Candlenut
7 g Turmeric
5 g Ginger
10 g Coriander
1 Lemongrass stalk, smashed
2 Bay Leaves
3 Lime Leaves
200 ml Cooking Oil

For the sauce:
15 g Celery, cut into 2 cm wide slices
100 ml Soy Sauce
30 ml Water
3 tbsp Sugar

For the mushroom chicken topping:
500 g Chicken Breast Fillets, diced into 2 cm cubes
5 tbsp Soy Sauce
4 cloves Chopped Garlic
10 g Ginger, smashed
200 g Mushroom, cut into quarters
¼ tsp White Pepper Powder
1 tbsp Sugar
5 g Chicken Powder
1 tbsp Oyster Sauce
4 tbsp Sweet Soy Sauce
100 ml Water
15 g Fried Shallots

Langkah Membuat Mie Ayam Jamur (chicken Mushroom Noodles) :

Make the noodles.
In a mixing bowl, add salt and high protein wheat flour, mix well.

To the mixing bowl, crack both eggs and mix them in by hand to achieve a smooth dough that is not lumpy.

With a rolling pin on a clean flat surface, flatten and roll the dough. Fold the dough and roll it flat again.

Using a knife, cut the dough into noodle strips to the thickness of your preference. We cut ours to ½ cm thickness.

In a pot, bring water to a boil and add 25ml cooking oil to the pot.

Boil the noodles until they are half cooked.

Remove the noodles and drain to remove excess water. Add a little oil to the noodles to prevent them from sticking to each other. Set aside.
Make the fragrant oil and special soy sauce.
Coarsely chop the garlic, shallots, candlenut, turmeric, ginger and coriander.

Heat cooking oil in a pan, then add the chopped ingredients together with the smashed lemongrass, bay leaves and lime leaves.

Fry until golden brown or fragrant, then remove from heat and strain.

Discard the fried ingredients, leaving only the fragrant oil. This will be used to fry the chicken and mushroom topping.

In a pot, boil the celery, soy sauce, water, sugar on low heat until the liquid is reduced and you get a thick sauce.

Remove from heat and set aside. The special soy sauce will be used to fry the chicken and mushroom topping.
Make the chicken noodle topping.
Using a pan, take 25 ml of the fragrant oil and sauté the chopped garlic until it is light brown.

To the pan add the ginger and mushrooms. Stir-fry until the mushrooms are cooked.

Add the diced chicken meat to the pan.

After the chicken is cooked, add the special soy sauce we made earlier.

To the pan, add white pepper powder, sugar, chicken powder, oyster sauce, sweet soy sauce and water. Cook until the oil is reduced, then set aside.