Bakmi Ayam Jamur – Indonesian Chicken Noodles with Mushroom

Ingredients

• 500g fresh egg noodles
• 400g mince chicken or chicken thigh
• 1 bunch of Chinese greens, eg. Bok choy
• 2 tablespoon cooking oil
• 4-5 cloves of garlic, peeled and minced
• 1 can of button mushroom, thinly sliced
• Seasonings:
• 2 or 3 tablespoon soy sauce
• 1 tablespoon chinese rice wine
• 1 tablespoon LKK oyster sauce
• 2 tablespoon ABC sweet soy sauce
• salt and white pepper, to adjust seasoning
• Garnishes
• Fried wonton skin, fried shallot and thinly sliced spring onion

Method

1. Cut the chicken meat into bite-size, set aside. If you use chicken mince, you can skip this step.
2. Preheat a large pan. Add cooking oil, add in the garlic and fry for about 30 seconds. Take care not to burn them, as they may taste bitter. Add in the chicken meat and cook until they turn opaque, about 2 minutes.
3. Add the sliced mushroom and add the seasoning Chinese rice wine, oyster sauce, soy sauce, sweet soy sauce. Bring to a boil and then lower the heat to let it cook gently simmer for 15 minutes. Have a taste. Season with salt and white pepper as needed.
4. Cook the noodles according to the package. Do not overcook the noodles.
5. Blanch the bok choy in water until just cooked.
6. Prepare an individual bowl. Portion out the noodle into a bowl and add in about 1 tablespoon of sauce from cooking the chicken earlier. And give the noodle a toss.Ladle a generous amount of chicken and mushroom over the noodles. Garnish with chopped spring onion, fried shallot, and fried wonton.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM OYSTER SAUCE 255G
• ABC - ABC SWEET SOY SAUCE 275ml