RESEP MIE AYAM KOMPLIT
Mie Ayam Komplit
Complete Mie Ayam (Chicken Noodles)
Bahan
Bahan Mie :
Minyak Ayam:
Kuah Kaldu:
Bahan Ayam:
Bahan pelangkap:
Cara Membuat
- Campur 400 gram tepung terigu protein tinggi, 1 sendok teh garam, dan 1 sendok teh kaldu bubuk, lalu aduk hingga tercampur rata.
- Kocok lepas 1 butir telur, tambahkan 1 sendok teh minyak goreng dan air putih hingga total bahan cairnya menjadi 165 ml.
- Masukkan bahan cair sedikit demi sedikit ke dalam campuran tepung, lalu proses menjadi mie.
- Taburi mie dengan sedikit tepung terigu agar tidak saling menempel, lalu sisihkan.
- Cincang halus 7 siung bawang putih dan siapkan 200 gram kulit ayam.
- Panaskan 150 ml minyak goreng di wajan, masukkan kulit ayam, kecilkan api, lalu goreng hingga setengah matang.
- Masukkan bawang putih cincang, lanjut goreng hingga kuning keemasan, matikan api, lalu pisahkan bawang putih, minyak, dan kulit ayamnya.
- Haluskan bawang putih goreng tersebut dengan diulek atau diblender.
- Didihkan air di dalam panci, rebus 200 gram tulang ayam sekitar 5 menit hingga buihnya keluar, lalu buang air rebusannya dan ganti dengan air baru.
- Setelah air barunya mendidih, masukkan tulang ayam, 1 batang daun seledri, irisan daun bawang, setengah sendok teh lada bubuk, setengah sendok teh gula pasir, 1 sendok teh garam, dan bawang putih goreng halus, lalu rebus dengan api kecil hingga kaldunya keluar.
- Haluskan setengah sendok teh ketumbar, 8 siung bawang merah, 4 siung bawang putih, 2 cm jahe, dan 4 cm kunyit dengan sedikit minyak.
- Panaskan sedikit minyak di wajan, lalu tumis bumbu halus bersama 2 batang sereh, 3 lembar daun salam, dan 3 lembar daun jeruk hingga matang dan harum.
- Masukkan 500 gram daging ayam yang telah dipotong kecil-kecil, lalu masak hingga berubah warna.
- Tuang sekitar 700 ml air putih hingga ayamnya terendam, lalu tambahkan 2 sendok teh kaldu bubuk, 1 sendok teh gula pasir, 1 sendok teh garam, setengah sendok teh lada bubuk, 2 sendok makan minyak wijen, 1 sendok makan kecap asin, dan 8 sendok makan kecap manis.
- Masak sambil sesekali diaduk hingga kuahnya menyusut, masukkan irisan daun bawang dan kulit ayam goreng, koreksi rasanya, lalu sisakan sedikit kuah.
- Rebus mie dalam air mendidih sekitar 10 menit dengan api sedang hingga lembut, lalu angkat dan tiriskan.
- Potong-potong sawi hijau, rebus sebentar di air bekas rebusan mie, lalu angkat dan tiriskan.
- Masukkan 1 sampai 2 sendok makan minyak ayam ke dalam mangkuk, masukkan mie, lalu aduk hingga rata.
- Tuang kuah kaldu panas secukupnya, beri ayam, sawi rebus, bawang merah goreng, dan taburan daun bawang, lalu sajikan.
Ingredients
Noodle ingredients:
Chicken Oil:
Broth:
Chicken topping:
Garnishes:
Steps
- Mix 400 g high-protein wheat flour, 1 teaspoon salt, and 1 teaspoon powdered stock, then stir until combined.
- Lightly beat 1 egg, add 1 teaspoon of cooking oil and enough water to bring the liquid to 165 ml in total.
- Add the liquid to the flour a little at a time, then work it into noodles.
- Dust the noodles with a little flour so they do not stick together, then set aside.
- Finely chop 7 cloves of garlic and get 200 g of chicken skin ready.
- Heat 150 ml of cooking oil in a pan, add the chicken skin, lower the heat, then fry until half cooked.
- Add the chopped garlic, keep frying until golden, turn off the heat, then separate the garlic, the oil, and the chicken skin.
- Grind the fried garlic using a mortar or a blender.
- Bring water to a boil in a pot, boil 200 g of chicken bones for about 5 minutes until scum rises, then discard that water and replace it with fresh water.
- Once the fresh water boils, add the chicken bones, 1 stalk of celery, sliced spring onion, half a teaspoon ground pepper, half a teaspoon granulated sugar, 1 teaspoon salt, and the ground fried garlic, then simmer over low heat until the broth develops.
- Grind half a teaspoon of coriander, 8 shallots, 4 cloves of garlic, 2 cm ginger, and 4 cm turmeric with a little oil.
- Heat a little oil in a wok, then saute the spice paste with 2 stalks of lemongrass, 3 bay leaves, and 3 kaffir lime leaves until cooked and fragrant.
- Add 500 g of diced chicken, then cook until it changes colour.
- Pour in about 700 ml of water so the chicken is submerged, then add 2 teaspoons powdered stock, 1 teaspoon granulated sugar, 1 teaspoon salt, half a teaspoon ground pepper, 2 tablespoons sesame oil, 1 tablespoon light soy sauce, and 8 tablespoons sweet soy sauce.
- Cook, stirring occasionally, until the liquid reduces, add the sliced spring onion and the fried chicken skin, adjust the seasoning, then leave a little sauce in the pan.
- Boil the noodles in boiling water for about 10 minutes over medium heat until soft, then lift out and drain.
- Cut up the mustard greens, blanch them briefly in the noodle cooking water, then lift out and drain.
- Put 1 to 2 tablespoons of chicken oil in a bowl, add the noodles, then toss until coated.
- Ladle in the hot broth, add the chicken, blanched greens, fried shallots, and a sprinkle of spring onion, then serve.
Cook Mode
RESEP MIE AYAM KOMPLIT
RESEP MIE AYAM KOMPLIT
Bahan
Bahan Mie :
Minyak Ayam:
Kuah Kaldu:
Bahan Ayam:
Bahan pelangkap:
Cara Membuat
- Campur 400 gram tepung terigu protein tinggi, 1 sendok teh garam, dan 1 sendok teh kaldu bubuk, lalu aduk hingga tercampur rata.
- Kocok lepas 1 butir telur, tambahkan 1 sendok teh minyak goreng dan air putih hingga total bahan cairnya menjadi 165 ml.
- Masukkan bahan cair sedikit demi sedikit ke dalam campuran tepung, lalu proses menjadi mie.
- Taburi mie dengan sedikit tepung terigu agar tidak saling menempel, lalu sisihkan.
- Cincang halus 7 siung bawang putih dan siapkan 200 gram kulit ayam.
- Panaskan 150 ml minyak goreng di wajan, masukkan kulit ayam, kecilkan api, lalu goreng hingga setengah matang.
- Masukkan bawang putih cincang, lanjut goreng hingga kuning keemasan, matikan api, lalu pisahkan bawang putih, minyak, dan kulit ayamnya.
- Haluskan bawang putih goreng tersebut dengan diulek atau diblender.
- Didihkan air di dalam panci, rebus 200 gram tulang ayam sekitar 5 menit hingga buihnya keluar, lalu buang air rebusannya dan ganti dengan air baru.
- Setelah air barunya mendidih, masukkan tulang ayam, 1 batang daun seledri, irisan daun bawang, setengah sendok teh lada bubuk, setengah sendok teh gula pasir, 1 sendok teh garam, dan bawang putih goreng halus, lalu rebus dengan api kecil hingga kaldunya keluar.
- Haluskan setengah sendok teh ketumbar, 8 siung bawang merah, 4 siung bawang putih, 2 cm jahe, dan 4 cm kunyit dengan sedikit minyak.
- Panaskan sedikit minyak di wajan, lalu tumis bumbu halus bersama 2 batang sereh, 3 lembar daun salam, dan 3 lembar daun jeruk hingga matang dan harum.
- Masukkan 500 gram daging ayam yang telah dipotong kecil-kecil, lalu masak hingga berubah warna.
- Tuang sekitar 700 ml air putih hingga ayamnya terendam, lalu tambahkan 2 sendok teh kaldu bubuk, 1 sendok teh gula pasir, 1 sendok teh garam, setengah sendok teh lada bubuk, 2 sendok makan minyak wijen, 1 sendok makan kecap asin, dan 8 sendok makan kecap manis.
- Masak sambil sesekali diaduk hingga kuahnya menyusut, masukkan irisan daun bawang dan kulit ayam goreng, koreksi rasanya, lalu sisakan sedikit kuah.
- Rebus mie dalam air mendidih sekitar 10 menit dengan api sedang hingga lembut, lalu angkat dan tiriskan.
- Potong-potong sawi hijau, rebus sebentar di air bekas rebusan mie, lalu angkat dan tiriskan.
- Masukkan 1 sampai 2 sendok makan minyak ayam ke dalam mangkuk, masukkan mie, lalu aduk hingga rata.
- Tuang kuah kaldu panas secukupnya, beri ayam, sawi rebus, bawang merah goreng, dan taburan daun bawang, lalu sajikan.
Ingredients
Noodle ingredients:
Chicken Oil:
Broth:
Chicken topping:
Garnishes:
Steps
- Mix 400 g high-protein wheat flour, 1 teaspoon salt, and 1 teaspoon powdered stock, then stir until combined.
- Lightly beat 1 egg, add 1 teaspoon of cooking oil and enough water to bring the liquid to 165 ml in total.
- Add the liquid to the flour a little at a time, then work it into noodles.
- Dust the noodles with a little flour so they do not stick together, then set aside.
- Finely chop 7 cloves of garlic and get 200 g of chicken skin ready.
- Heat 150 ml of cooking oil in a pan, add the chicken skin, lower the heat, then fry until half cooked.
- Add the chopped garlic, keep frying until golden, turn off the heat, then separate the garlic, the oil, and the chicken skin.
- Grind the fried garlic using a mortar or a blender.
- Bring water to a boil in a pot, boil 200 g of chicken bones for about 5 minutes until scum rises, then discard that water and replace it with fresh water.
- Once the fresh water boils, add the chicken bones, 1 stalk of celery, sliced spring onion, half a teaspoon ground pepper, half a teaspoon granulated sugar, 1 teaspoon salt, and the ground fried garlic, then simmer over low heat until the broth develops.
- Grind half a teaspoon of coriander, 8 shallots, 4 cloves of garlic, 2 cm ginger, and 4 cm turmeric with a little oil.
- Heat a little oil in a wok, then saute the spice paste with 2 stalks of lemongrass, 3 bay leaves, and 3 kaffir lime leaves until cooked and fragrant.
- Add 500 g of diced chicken, then cook until it changes colour.
- Pour in about 700 ml of water so the chicken is submerged, then add 2 teaspoons powdered stock, 1 teaspoon granulated sugar, 1 teaspoon salt, half a teaspoon ground pepper, 2 tablespoons sesame oil, 1 tablespoon light soy sauce, and 8 tablespoons sweet soy sauce.
- Cook, stirring occasionally, until the liquid reduces, add the sliced spring onion and the fried chicken skin, adjust the seasoning, then leave a little sauce in the pan.
- Boil the noodles in boiling water for about 10 minutes over medium heat until soft, then lift out and drain.
- Cut up the mustard greens, blanch them briefly in the noodle cooking water, then lift out and drain.
- Put 1 to 2 tablespoons of chicken oil in a bowl, add the noodles, then toss until coated.
- Ladle in the hot broth, add the chicken, blanched greens, fried shallots, and a sprinkle of spring onion, then serve.
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