Ingredients with Measurements:
- 200g dried egg noodles
- 2 chicken breasts, sliced thinly
- 150g shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Salt and pepper to taste
- 2 cups chicken broth
- 2 cups water
- 2 stalks green onions, sliced
- Fried shallots for garnish
Special Equipment Needed:
- Large pot
- Strainer
Step-by-Step Instructions:
1. Boil a large pot of water and cook the dried egg noodles according to package instructions. Drain and set aside.
2. In a separate pot, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant.
3. Add the sliced chicken and shiitake mushrooms to the pot and cook until the chicken is no longer pink.
4. Add the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper to the pot and stir to combine.
5. Pour in the chicken broth and water and bring to a boil. Reduce the heat and let simmer for 10 minutes.
6. To serve, divide the cooked noodles into bowls and ladle the chicken and mushroom soup over the top.
7. Garnish with sliced green onions and fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 40g
Protein: 22g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or ramen noodles.
- Chicken breasts can be substituted with chicken thighs or tofu for a vegetarian option.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add bok choy or other leafy greens to the soup for added nutrition.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add chili paste or sriracha for a spicy kick.
Tips and Tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking.
- Adjust the seasoning to taste by adding more soy sauce, oyster sauce, or salt and pepper.
- For a richer broth, add a splash of fish sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onions and fried shallots.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
Steamed broccoli, sautéed bok choy, or a side salad.
Troubleshooting Advice:
- If the soup is too salty, dilute with more water or broth.
- If the soup is too bland, add more seasoning to taste.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food History:
Bakmi Ayam Jamur is a popular Indonesian noodle dish that originated in the Chinese community in Indonesia.
Flavor Profiles:
Savory, umami, slightly sweet.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian