 Kwetiau ayam with mushroom, chinese cabbage and a separate bowl of chicken broth soup withbakso andpangsit (wonton) | |
| Alternative names | Kwetiau ayam, kuetiau ayam, chicken kway teow |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Nationwide in Indonesia, also popular inSoutheast Asia |
| Associatedcuisine | Indonesia |
| Serving temperature | Hot |
| Main ingredients | Kwetiau, chicken meat,soy sauce,garlic,cooking oil (from chicken fat or vegetable oil), chickenbroth,chinese cabbage,scallions |
Kwetiau ayam,kuetiau ayam or sometimeskwetiau ayam kuah (Indonesian for 'chickenkway teow') is a commonChinese Indonesian dish of seasoned flatrice noodles topped with dicedchicken meat (ayam). It is often described as a kwetiau version of the popularmie ayam (chicken noodles), and especially common inIndonesia, and can trace its origin toChinese cuisine.[1]
In Indonesia, the dish is recognized as a popularChinese Indonesian dish together withbakso meatballs andmie ayam, served from simple humble street-sidewarung to restaurants. Since the recipe is almost identical to the popularmie ayam, food stalls and restaurants that servingmie ayam usually also offeringkwetiau ayam andbihun ayam.
Thekwetiau flat rice noodles is boiled in water until it achieves anal dente texture and mixed in a bowl withcooking oil, soy sauce andgarlic. The oil coats the noodle in order to separate the threads. The oil can bechicken fat,lard, orvegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked withjamur (mushrooms).[1][2]
The soy sauce seasoned chicken and mushroom mixture is placed on the flat rice noodles, and topped with choppedspring onions (green shallots). Kwetiau ayam is usually served with a separatechicken broth, boiledchinese cabbage, and oftenwonton (Indonesian:pangsit) either dry crispy fried or moist soft in soup, and alsobakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian kwetiau ayam useshalal chicken fat or vegetable oil to cater to Muslim customers.
Additional condiments might includetong cay (salted preserved vegetables),bawang goreng (friedshallots),daun bawang (leek),pangsit goreng (fried wonton),acar timun cabe rawit (pickled cucumber and birds eye chilli),sambal chili sauce andtomato ketchup.
The dish recipe is actually almost identical to the popularmie ayam that uses yellow wheat noodles instead. Thus variants might use almost exact recipe and ingredients while replacing the type of noodles; either common mi wheat noodles orbihun (rice vermicelli).
Although kwetiau ayam sometimes also called askwetiau ayam kuah orkwetiau kuah (soupy kway teow), the recipe is actually rather different. Kwetiau ayamchicken broth soup is usually served in a separate bowl, whilekwetiau kuah noodle is cooked and served in rich soup together in a single bowl, more akin tomie kuah.[3]
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