Bangka Chicken Noodle Recipe
Each region has a variety of special foods whose fame spread throughout Indonesia. In Bangka, there is Bangka chicken noodle whose popularity has spread to other islands. Now you can enjoy the famous Bangka chicken noodles or Bangka noodles for yourself by following our recipe. The ingredients are simple and easy to make.
Ingredients
- Egg Noodles - 200 grams
- Sauteed Chicken:
- Chicken, chopped small - 300 grams
- Garlic - 3 cloves
- Sweet soy sauce - 2 tbsp
- Oyster sauce - 1 tbsp
- Pepper powder - 1/2 tsp
- Sesame oil - 1/2 tbsp
- Maizena - 1 tbsp
- Spring onions, sliced - 2 sprigs
- Salt to taste
- Sugar - to taste
- Water - 50 ml
- Broth:
- Chicken bones - 200 grams
- Garlic, crushed - 2 cloves
- Pepper powder - 1/2 tsp
- Salt - 1 tsp
- Broth powder - 1/2 tsp
- Spring onions, sliced - 2 sprigs
- Water - 1 liter
- Chicken Oil:
- Chicken skin - 50 grams
- Cooking oil - 50 ml
- Garlic, crushed - 1 clove
- Complementary:
- Mustard greens, boiled - 1 bunch
- Bean sprouts, soak briefly in hot water - to taste
- Fried onions - to taste
- Dumpling crackers - to taste
- Sambal - to taste
- Purchase ingredients and cooking utensils
Plans
- Stir-fry chicken: Mix the minced chicken with soy sauce, sweet soy sauce, oyster sauce, ground pepper, sesame oil and cornstarch. Stir well, set aside.
- Broth: Sauté the garlic until fragrant, then add the chicken bones. Saute until it changes color, then add water.
- Chicken Oil: Mix the chicken skin and oil, cook until the chicken skin is almost dry, then add the garlic. Continue to cook until the chicken skin is dry. Turn off the heat, set aside.
- Boil egg noodles until cooked, drain and give a little oil so they don't stick.
- Serving: Take a serving bowl, add chicken oil, a little soy sauce and soy sauce. Add the boiled noodles in a serving bowl. On it, arrange the boiled mustard greens, bean sprouts, stir-fried chicken, a sprinkling of scallions, fried onions, wonton crackers.
- Serve the chicken noodles with the broth, and chili sauce if you like.
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