mie ayam

Marvellina’s mie ayam jamur is her version of an Indonesian chicken-noodle bowl with mushrooms and soup alongside. Fresh egg noodles are dressed with some chicken fat and the stew’s sauce, then topped with chicken, shiitake, button mushrooms and egg.

Chicken thighs are trimmed of visible fat and cut into bite-size pieces. Dried shiitake soften in warm water before slicing. Garlic and ginger fry briefly in cooking oil, followed by the chicken, mushrooms, half the chicken stock and soy-based seasonings.

The stew simmers before its seasoning is checked and the boiled eggs are submerged in the sauce. The remaining chicken stock is simmered separately and seasoned with salt and sugar for the small bowl of soup served with the noodles.

Fresh egg noodles are cooked according to their package and rinsed with cold water. Yu choy is blanched and refreshed separately. At assembly, chicken fat and a few spoonfuls of stew sauce are tossed through each portion of noodles.

Chicken and mushrooms are ladled over the dressed strands, with cut boiled egg, spring onions, fried shallots and fried lard on top. The soup is served in a separate small bowl with more spring onion, giving this noodle meal both a sauced main bowl and a broth accompaniment.