Ingredients with Measurements:
- 500g fresh egg noodles
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 cups coconut milk
- 1 cup chicken broth
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Wok or large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large pot, boil the fresh egg noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and shallots and sauté until fragrant.
3. Add the chicken pieces and stir-fry until browned on all sides.
4. Add the lemongrass, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir to combine.
5. Pour in the coconut milk and chicken broth. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. To serve, place a portion of the cooked egg noodles in a bowl and ladle the chicken and sauce over the top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 35g
Protein per serving: 25g
Substitutions for ingredients:
- Fresh egg noodles can be substituted with dried egg noodles or rice noodles.
- Boneless chicken thighs can be substituted with bone-in chicken thighs or chicken breast.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as sliced carrots, bell peppers, or snow peas.
- Use beef or shrimp instead of chicken.
- Add chili paste or fresh chili peppers for extra heat.
Tips and tricks:
- Bruise the lemongrass by lightly pounding it with the back of a knife to release its flavor.
- Use a wooden spoon to stir the chicken and sauce to prevent the coconut milk from curdling.
- Adjust the seasoning to taste by adding more salt or sugar if needed.
Storage instructions:
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the Mi Ayam Kalio in individual bowls with a garnish of chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
Mi Ayam Kalio is a popular Indonesian dish that originated from the Minangkabau region of West Sumatra. It is known for its rich and spicy coconut milk-based sauce.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Mi Ayam Kalio hot and enjoy the rich and flavorful sauce with the tender chicken and noodles.
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Region: Indonesian