Ingredients with Measurements:
- 200 grams of dried egg noodles
- 250 grams of chicken breast, sliced
- 200 grams of button mushrooms, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 500 ml of chicken broth
- 2 stalks of green onions, thinly sliced
Special Equipment Needed:
- Large pot
- Wok or large skillet
Step-by-Step Instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and sauté until fragrant.
4. Add the sliced chicken breast and cook until it turns white.
5. Add the sliced mushrooms and cook until they are tender.
6. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Stir well.
7. Pour in the chicken broth and bring to a boil.
8. Reduce the heat to low and let it simmer for 5 minutes.
9. Divide the cooked egg noodles into serving bowls.
10. Ladle the chicken and mushroom broth over the noodles.
11. Garnish with thinly sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the chicken and mushrooms.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Total fat: 9 grams
Saturated fat: 1.5 grams
Cholesterol: 50 milligrams
Sodium: 1200 milligrams
Total carbohydrates: 38 grams
Dietary fiber: 2 grams
Sugar: 3 grams
Protein: 24 grams
Substitutions for ingredients:
- You can use any type of noodles instead of egg noodles.
- You can substitute the chicken breast with chicken thighs or tofu for a vegetarian option.
- You can use any type of mushrooms instead of button mushrooms.
Variations:
- Add some chopped bok choy or spinach to the broth for some added greens.
- Add some sliced red chili peppers for some heat.
- Use beef broth instead of chicken broth for a different flavor.
Tips and Tricks:
- To prevent the egg noodles from sticking together, rinse them under cold water after cooking and drain well.
- You can marinate the chicken in the soy sauce and oyster sauce for 30 minutes before cooking for extra flavor.
- If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the broth.
Storage Instructions:
Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the broth and noodles separately in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Mi Ayam Jamur in individual bowls with the noodles on the bottom and the broth on top. Garnish with thinly sliced green onions.
Garnishes:
Thinly sliced green onions.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested Side Dishes:
Steamed broccoli or green beans, mixed greens salad.
Troubleshooting Advice:
- If the broth is too salty, add more chicken broth or water to dilute it.
- If the broth is too bland, add more soy sauce or oyster sauce to taste.
Food Safety Advice:
Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Mi Ayam Jamur is a popular Indonesian noodle dish that originated in Java. It is a flavorful and comforting dish that is enjoyed by many.
Flavor Profiles:
Savory, umami, slightly sweet.
Serving Suggestions:
Serve hot as a main dish.
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Region: Indonesian