Ingredients with Measurements:
- 200g egg noodles
- 250g chicken breast, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp black pepper, ground
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 500ml chicken broth
- 2 stalks green onion, chopped
- 2 stalks celery, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, combine the chicken slices, minced garlic, grated ginger, black pepper, salt, soy sauce, oyster sauce, and cornstarch. Mix well and set aside.
3. Heat the vegetable oil in a skillet over medium-high heat. Add the chicken mixture and cook until the chicken is browned and cooked through, about 5-7 minutes.
4. In a large pot, bring the chicken broth to a boil. Add the cooked chicken and its juices to the pot.
5. Add the chopped green onion and celery to the pot. Simmer for 5-10 minutes.
6. Divide the cooked egg noodles into serving bowls. Ladle the chicken and broth over the noodles.
7. Garnish with additional chopped green onion and black pepper, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Egg noodles can be substituted with rice noodles or spaghetti.
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add sliced mushrooms to the broth for an earthy flavor.
- Use shrimp instead of chicken for a seafood version.
- Add a splash of vinegar or lime juice for a tangy twist.
Tips and tricks:
- To prevent the egg noodles from sticking together, rinse them under cold water after cooking and toss with a bit of oil.
- For a spicier version, add chopped chili peppers or chili flakes to the broth.
- Make a larger batch of the chicken mixture and freeze for future use.
Storage instructions:
Store any leftover broth and chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and chicken in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mie Ayam Kuah Lada Hitam in individual bowls with chopsticks and a spoon.
Garnishes:
Garnish with additional chopped green onion and black pepper.
Pairings:
Pair with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber and tomato salad
Troubleshooting advice:
- If the broth is too salty, dilute with additional chicken broth or water.
- If the chicken is tough, marinate it for a longer period of time or cook it for a shorter period of time.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Mie Ayam Kuah Lada Hitam is a popular Indonesian dish that originated in the Chinese community. It is a noodle soup dish that is typically served with chicken and a black pepper broth.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the chicken and black pepper broth.
Serving suggestions:
Serve hot and enjoy as a comforting and satisfying meal.
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Region: Indonesian