Solo Chicken Noodle Recipe

Mie ayam solo which is dominantly sweet but still savory is indeed very tempting. Moreover, the gravy is very mellow and sweet. While the Jakarta and Bangka chicken noodles are more salty, this solo chicken noodle is sweeter and has a lot of gravy. For fans of chicken noodles, follow this recipe for making delicious solo chicken noodles.

Ingredients

• Ready-to-use wet noodles - 10 servings
• Caisim, chopped - 10 sprigs
• Green onions, chopped - 3 stalks
• Beef meatballs - 20 grains
• Chicken Toppings:
• Chicken thighs, bone removed, cut into small cubes - 1 kg
• Leeks, take the white part and chop - 3 stalks
• Ginger, bruised - 4 cm
• Bay leaf - 2 pieces
• Lemongrass, bruised - 2 sticks
• Galangal, bruised - 3 cm
• Citrus leaves, torn - 2 pieces
• Salt - 2 tsp
• Brown sugar - 50 grams
• Sweet soy sauce - 1 tbsp
• Soy sauce - 1 tsp
• Oyster sauce - 2 tbsp
• Pepper - 1 tsp
• Broth powder - 1 tsp
• Sesame oil - 1 tsp
• Oil for frying - 3 tbsp
• Water - 800 ml
• Ground spices:
• Shallots - 8 grains
• Garlic - 5 cloves
• Turmeric - 2 cm
• Candlenut - 3 grains
• Onion chicken oil:
• Chicken skin and fat - 50 grams
• Minced Garlic - 5 grains
• Cooking oil - 150 ml
• broth:
• Chicken bones - to taste
• Garlic, crushed, sauteed briefly - 3 cloves
• Ginger - 2 cm
• Pepper - 1/4 tsp
• Broth powder - 1 tsp
• Salt to taste
• Spring onions, chopped - 1 stick
• Water - 1.5 liters
• Complementary:
• Soy sauce - to taste
• Chili sauce - to taste
• Boiled chili sauce - to taste
• Pickled cucumber - to taste
• Fried onion - to taste
• Buy ingredients and cooking utensils

Plans

• Make chicken oil: Take about 50 grams of skin and chicken fat, fry in 100 ml of oil, over low heat, until fragrant. Add chopped garlic, continue to cook until golden brown, turn off the heat. Cool then strain. Garlic chicken oil is ready to use.
• Heat oil, saute ground spices, salam, galangal, lemon grass, ginger, and lime leaves until fragrant. Add some water, cook until it boils.
• Add chicken and spring onions, cook until chicken changes color. Add the remaining water, season with salt, pepper, brown sugar, sweet soy sauce, soy sauce, oyster sauce, stock powder, and sesame oil, mix well, cover the pan, cook until the chicken is cooked and the spices are absorbed. Adjust seasoning, then remove. Chicken topping is ready to use.
• Make the broth: Bring the water to a boil, add the chicken bones, sauteed garlic, ginger, and boil until the broth is fragrant. Enter the meatballs, season with salt, pepper, powdered stock, taste correction, remove and remove the chicken bones. Add sliced ​​scallions before serving.
• Solution: boil water, boil caisim and noodles to desired doneness, drain. In a bowl, add 2 tsp of chicken onion oil, a little salt and pepper, 1 tbsp of gravy from the chicken topping, stir with chopsticks.

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