Salapan Mie Ayam Bandung

Directions

• Prepare All the Ingredients
  
  1.  Cut the chicken into small, even pieces so it cooks quickly and is easy to eat with the noodles.
  2.  Dice the mushrooms to a similar size.
  3.  Prepare the garlic, shallots, ginger, and spring onions, keeping the ingredients for each component separate.
  4.  Wash the greens thoroughly. Cut them into approximately 5 cm lengths, separating thick stems from the leaves.
  5.  Gently loosen the fresh noodles with your fingers and divide them into four portions.
• Make the Fragrant Chicken Oil
  
  1.  Place the chicken skin, attached fat, and neutral oil in a small saucepan or frying pan.
  2.  Cook over low heat for 10–15 minutes, stirring occasionally. The fat should gradually melt, and the skin should become lightly golden.
  3.  Add the crushed garlic, sliced shallots, and ginger.
  4.  Continue cooking over low heat for 5–8 minutes, until the aromatics are fragrant and pale golden.
  5.  Remove from the heat before the garlic turns dark brown, as burnt garlic will make the oil bitter.
  6.  Strain through a fine sieve into a heatproof bowl.
  
  Reserve 2 tbsp for the chicken topping and 4 tbsp for seasoning the noodle bowls. The rendered chicken skin can be sprinkled with a little salt and served as a crispy topping.
• Prepare the Clear Broth
  
  1.  Pour the chicken stock into a saucepan.
  2.  Add the crushed garlic, sliced ginger, and spring onions.
  3.  Bring just to a boil, then reduce the heat to a gentle simmer.
  4.  Simmer, partially covered, for 20–25 minutes.
  5.  Add the white pepper and season with salt. Add the optional sugar only if needed to round out the flavour.
  6.  Remove the garlic, ginger, and spring onion pieces if you prefer a clear presentation.
  7.  Keep the broth hot over the lowest heat.
  
  The broth should taste light and savoury: the seasoned noodles and chicken topping will provide most of the bowl’s flavour.
• Cook the Chicken and Mushroom Topping
  
  1.  Finely chop the chicken. Allow the boiled chicken breast to cool slightly, then cut it into smaller pieces. Place in a food processor and pulse briefly until finely chopped and fluffy. Work in batches and avoid blending into a paste.
  2.  Sauté the aromatics. Heat the chicken oil in a frying pan over medium-low heat. Add the garlic and ginger, then sauté for 1–2 minutes until fragrant without browning.
  3.  Add the chicken. Stir in the finely chopped chicken, breaking up any clumps so it mixes evenly with the aromatics.
  4.  Season. Add the salt, white pepper, sugar, and optional Ajinomoto or Sasa. Pour in 3 tbsp chicken broth and mix thoroughly.
  5.  Cook gently. Stir over low heat for 3–5 minutes until the seasoning is evenly absorbed. The topping should be loose and fluffy but still moist. Add the remaining broth a little at a time if needed.
  6.  Taste and serve. Adjust the seasoning, then spoon over the prepared mie ayam.
  
  Chef’s Note: I prefer to sauté the cooked chicken with the garlic, ginger, and seasonings first, allowing it to absorb the flavours. Let it cool slightly, then transfer it to a food processor and pulse briefly until roughly shredded. Keep some texture—avoid overprocessing it into a paste.
• Make the Sambal
  
  1.  Place the chillies and garlic in a small saucepan and cover with water.
  2.  Boil gently for 5–7 minutes, until softened.
  3.  Drain, then blend or pound with the salt and 3 tbsp hot water.
  4.  Add more hot water, a tablespoon at a time, until the sambal is loose enough to spoon over the noodles.
  5.  Transfer to a small serving bowl.
• Prepare the Serving Bowls
  
  Into each serving bowl, add:
  •   1 tbsp chicken oil
  •   1 tsp dark soy sauce, preferably Angur brand from Bandung, or to taste
  •   ⅛ tsp ground white pepper
  •   ⅛ tsp sugar, or to taste
  •   A small pinch of Ajinomoto or Sasa seasoning, optional
  
  Stir together. Prepare these bowls before cooking the noodles so you can toss the noodles immediately after draining.
• Blanch the Greens
  
  1.  Bring a large pot of water to a rolling boil.
  2.  Add the thicker green stems first and cook for 30 seconds.
  3.  Add the leaves and cook for another 20–30 seconds, until bright green and just tender.
  4.  Lift out with a strainer and drain well.
  5.  Keep the water boiling for the noodles.
  
  Avoid overcooking the greens; they should retain a little crunch.
• Cook the Noodles
  
  1.  Shake any excess flour from one portion of noodles.
  2.  Add the noodles to the rapidly boiling water.
  3.  Stir immediately with chopsticks or tongs to separate the strands.
  4.  Cook according to the packet instructions, usually 1–3 minutes for fresh noodles.
  5.  Taste a strand: it should be cooked through but still springy.
  6.  Lift out and drain thoroughly, shaking the strainer several times to remove excess water.
  7.  Transfer immediately to a prepared serving bowl.
  8.  Toss thoroughly with chopsticks or tongs until every strand is coated with the chicken oil and seasoning.
  9.  Repeat with the remaining portions, allowing the water to return to a rolling boil between batches.
  
  If the noodles feel too dry when tossing, add 1–2 tsp hot broth. Avoid adding too much, which will dilute the seasoning.
• Assemble the Mie Ayam
  
  1.  Arrange a portion of blanched greens beside the noodles.
  2.  Spoon one-quarter of the chicken and mushroom topping over each bowl.
  3.  Add 1–2 tbsp of the chicken cooking sauce, according to taste.
  4.  Sprinkle with sliced spring onions and fried shallots.
  5.  Add crispy wonton wrappers or the reserved crispy chicken skin, if using.
  6.  Serve immediately with a small bowl of hot chicken broth on the side.
  7.  Offer sambal and pickled green chillies separately so everyone can adjust their own bowl.