Mie ayam jamur - indonesian chicken mushroom noodle

Main Dish
4 servings
15 min
25 min
Very Easy




Stir Fry Chicken Mushroom:

Chicken Broth:


  • Combine 1 tbsp mushroom soy sauce, chicken pieces and ground white pepper; stir well. Add 1 tbsp tapioca starch and mix well. Set aside.
  • Stir fry garlics and ginger until fragrant. Add seasoned chicken pieces. Stir frequently to let the aroma of ginger and garlic stick to chicken and cook until chicken changes colour.
  • Add mushrooms, the rest of mushroom soy sauce, kecap manis, broth/water, salt and ground white peppercorns.
  • Cook until seasoning is absorbed and chicken is cooked. Set aside. There might be a small amount of broth left in the cooking, so we can use up for assembling the noodles later on.
  • Chicken Broth:
    In a large pan, add water and bring to a boil. Add all other ingrdients. Cook at high heat and reboil.
  • Once it's boiled, reduce to low heat and continue cooking until the next 30 minutes. Remove from the heat, drain and broth is ready to use.
  • Prepare two bowls; one is big and another one is smaller size.
  • Reboil bakso and steamed/boiled pangsit with broth. Place them in a small bowl.
  • In a big bowl, combine 2.5 tbsp chicken oil, 2.5 tbp light soy sauce and a dash of ground white pepper. Add 1 portion cooked ramen and mix well. Place blached yuey choy and stir fry chicken mushroom.
  • Sprinkle tongchai and green onions over. Garnish with fried pangsit. In this picture, forgot to put the fried pangsit.
  • Pour some of the broth from a small bowl into a big bowl. Add sambal bakso and mix well with my chopsticks.

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