BAHMI GORENG AYAM - CHINESE NOODLES WITH CHICKEN - INDONESIA
Bahmi Goreng Ayam - Chinese noodles with chicken - Indonesia
- 1 pound mee noodles* (Chinese dried wheat noodles)
- 3 pounds chicken breasts, skinned and deboned
- 2 medium onions, chopped finely
- 10 cloves garlic minced
- 4 stalks of celery with leaves, chopped
- 10 ounces Chinese peas
- 1 bunch scallions, sliced
- 2 inches fresh ginger, minced
- 1/3 cup Kechap manis* (Indonesian sweet soy sauce)
- 2 teaspoons coreander
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- sambal badjak* (hot red pepper paste with onions and spices) or other sambal to taste
- salt and pepper to taste
- 1 pound bean sprouts
- 6 eggs
- 3 tablespoons butter
In advance: Debone and skin the chicken breasts and fry in a little vegetable oil for 4 minutes or until no longer pink.
Bring water to a boil, then put in noodles to cook until firm tender. Place in colander and run under cold water.
In a large skillet or wok fry onions, garlic and ginger in vegetable oil. Set aside.
Shred cooked chicken. Lightly fry the shredded chicken. Add onion mixture, cumin, coreander,salt, pepper and all vegetables except for the bean sprouts.
Add noodles and mix well. Add sambal, chicken broth and soy sauce. Cook for 3 minutes or until hot. Place on a large platter, keep warm.
Beat eggs well with 1 tablespoon cold water. Melt butter in a large frying pan. Pour in egg mixture and fry on both sides until golden brown.
Cut ommelet into strips and garnish the bahmi.
Place bean sprouts on individual plates.
* These products can be purchased at your local Oriental food market and on the Internet.
Note: DO NOT use Sambal Taotjo in this dish, because it is too oily.