Mie ayam

Mie ayam with mushroom, chinese cabbage and chicken broth soup.
Alternative names	Mi ayam cincang, bakmi ayam, Chicken noodles
Course	Main course
Place of origin	Indonesia[1]
Region or state	Nationwide
Associatedcuisine	Indonesia
Serving temperature	Hot
Main ingredients	Noodle, chicken meat,soy sauce,garlic,cooking oil (from chicken fat or vegetable oil), chickenbroth,chinese cabbage,scallions
Food energy (per serving)	1 bowl ofmie ayam contains 500 calories.[2]
Media: Mie ayam

Mie ayam,mi ayam, orbakmi ayam (Indonesian for 'chickenbakmi', literally 'chicken noodles') is a commonIndonesian dish of seasoned yellow wheatnoodles topped with dicedchicken meat (ayam).^[3][4] It is derived from culinary techniques employed inChinese cuisine.^[5][6] In Indonesia, the dish is recognized as a popularChinese Indonesian dish,^[5] served from simple travelling vendor carts frequenting residential areas, humble street-sidewarung to restaurants.

Mie ayam is inseparable frombakmi noodles as the main ingredient, which derives fromChinese noodles. It is knownChinese people and their Indonesian descendants have lived in theIndonesian archipelago since at least the 13th century, so there are food acculturations between Chinese food and local ingredients and culture in Indonesia, one of them is in Java.

One of the centers of mie ayam in Java isWonogiri and is often called the capital of mie ayam.^[7] According to Hery Priyatmoko, the beginning of Wonogiri-style mie ayam is related to bakmi as a noodle dish that was popular inSolo's Chinatown area, Pasar Gede.^[8] This is evidenced by the large number of ethnic Chinese selling noodles there since the early 18th century. At that time, pork was the condiment of the noodles. In the next century, many migrants arrived in Solo as one of the major cities during the colonial era. Hery Priyatmoko claims that most of these migrants came from Wonogiri, who are calledkaum boro. They worked in Chinese food stalls and after they finished their time in Solo, they returned to their hometown in Wonogiri and started selling noodles with chicken toppings because of the Islamic majority inhabitants.^[8]

The yellow wheatnoodle is boiled in water until it achieves anal dente texture and mixed in a bowl withcooking oil, soy sauce, andgarlic. The oil coats the noodles to separate the threads. The oil can bechicken fat,lard,vegetable oil, orgarlic oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked withmushrooms.^[9]

The seasoned chicken and mushroom mixture is placed on the noodles, and topped with choppedspring onions (green shallots).Bakmi ayam is usually served with a separatechicken broth, boiledChinese cabbage, and oftenwonton (Indonesian:pangsit) either crispy fried or in soup, and alsobakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian mie ayam useshalal chicken fat, vegetable oil, or garlic oil to cater to Muslim eaters.^[10]

Additional condiments might includetong cay (salted preserved vegetables),bawang goreng (friedshallots),daun bawang (leek),kulit pangsit goreng (fried dumpling skin),acar timun cabe rawit (pickled cucumber and birds eye chilli),sambal andtomato ketchup.

In Indonesia, the name is shortened tomie ayam ormi ayam. In Indonesia chicken noodles are often seasoned withsoy sauce and chicken oil, made from chicken fat and spices mixture (clove, white pepper, ginger, and coriander), and usually served with a chicken broth soup.^[10]

Mie ayam "chicken noodle" can be served in two different flavour variants; the common salty and the sweet noodle.

1. Mie ayam biasa ormie asin common salty mie ayam, which are the common savoury or salty noodle which use salty soy sauce and chicken oil.
2. Mie yamin ormie manis is the sweet variant, where additionalsweet soy sauce orkecap manis is given, giving the noodles a brownish tinge.

There are variants of mie ayam based on the region, such as:

1. Bangka-style mie ayam^[11]
2. Jakarta ayam kampung-style mie ayam^[12][13]
3. Wonogiri-style mie ayam^[14]

A relatively recent creation is the colourful mie ayam. It uses additional ingredients mixed into the noodle dough that alter the noodle's color significantly.

1. Green noodles mie ayam; the noodle is coloured withspinach.^[15]
2. Black noodles mie ayam; the noodle is coloured with squid's ink^[16] orcharcoal.^[17]
3. Red noodles mie ayam; the noodle is coloured withbeetroot.
4. Purple noodles mie ayam; the noodle is coloured withtaro.^[18]

Other types of noodles such asbihun (rice vermicelli) andkwetiau (flat noodles) might be served in the same recipe instead of thebakmi.Kwetiau ayam (chicken kway teow) andbihun ayam (chickenbihun) refer to almost exactly the same recipe as mie ayam by replacing the yellow wheat noodles with flat noodles orrice vermicelli.

Wikimedia Commons has media related toMie ayam.

• Mie goreng
• Kwetiau goreng
• List of chicken dishes

• Indonesian Chinese cuisine
• Indonesian noodle dishes
• Indonesian chicken dishes
• Street food in Indonesia

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