Mie ayam kuning (yellow chicken noodle) recipe

Ingredients

Broth:

• 300 g chicken wings
• 3 cloves garlic, minced
• 1 leek, take the white part only and slice
• 1 teaspoon ground toasted coriander
• 3 cm long turmeric, peeled and grated/pounded
• 8 kaffir lime leaves, tore
• preserved radish (tong chay/tong chai)
• cooking oil
• 1250 mL water

Others:

• fresh egg noodles
• yuey choy
• chicken oil
• soy sauce
• salt and ground white pepper
• fried or boiled wonton
• green onions and/or fried shallot

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Preparation

• Broth:
  Stir fry garlic, leek, kaffir lime leaves, turmeric and coriander until fragrant. Add chicken wings, stir for about 2 minutes and add water in. Cook until a boil. Add preserved radish and reduce the heat and let simmer for the next 15 minutes.
• Chicken Topping:
  Remove cooked chicken wings out from the broth. Separate between the bones and meat. Cut the meat into pieces. Set aside.
• Noodle:
  In a pot, boil water and brew noodle until soften and drain.
• Assembling:
  In a bowl, combine 2.5 tablespoon chicken oil, soy sauce, a dash of salt and pepper. Add 1 portion of cooked egg noodles and mix well with your chopstick. It's important to season the noodle while it?s still hot. Ladle some broth over. Place blached yuey choy and chicken toppings. Garnish with fried/boiled wonton, fried shallot and green onions.

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