Entree: Indonesia – Chinese-Indonesian – Bakmi Ayam (Chinese-style egg noodles topped with seasoned shredded chicken, leafy greens, and savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 12 oz (340 g) fresh egg noodles
- 1 lb (454 g) boneless skinless chicken thighs, trimmed
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced, approx. 9 g
- 2 shallots, thinly sliced, approx. 60 g
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1 tsp (4 g) sugar
- 1/2 tsp (1 g) ground white pepper
- 2 cups (480 ml) chicken stock (plus extra for poaching if desired)
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) oyster sauce
- 8 oz (225 g) baby bok choy, halved lengthwise
- 3 scallions, thinly sliced, approx. 45 g
- 1/4 cup (30 g) fried shallots for garnish
- 1 tbsp (15 ml) vegetable oil (for poaching/shredding chicken if needed)
- Salt to taste
- Sambal or sliced fresh chili, for serving (optional)

Instructions

1. Place chicken thighs in a pot with enough water or 2 cups (480 ml) chicken stock to just cover. Add 1 clove smashed garlic and a pinch of salt. Bring to a simmer and poach gently until cooked through, 12–15 minutes. Remove chicken and reserve poaching liquid as broth; shred chicken when cool enough to handle.
2. While chicken cooks, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add sliced shallots and sauté until lightly caramelized, 3–4 minutes. Add minced garlic and sauté 30 seconds until fragrant.
3. Add shredded chicken to the skillet with shallot and garlic. Stir in light soy sauce, kecap manis, sugar, white pepper, oyster sauce, and 1 tbsp (15 ml) sesame oil. Cook 2–3 minutes to combine flavors and reduce slightly. Taste and adjust seasoning.
4. Bring a separate pot of water to a boil and blanch bok choy 1–2 minutes until bright green and tender; remove and set aside. In the same boiling water, cook egg noodles according to package instructions until just tender, 2–4 minutes for fresh noodles. Drain and toss with a little sesame oil to prevent sticking.
5. Reheat reserved poaching liquid or additional chicken stock to a gentle simmer and season to taste; keep hot.
6. To serve, divide noodles among 4 bowls, top with a generous portion of seasoned shredded chicken, arrange bok choy on the side, and ladle hot chicken broth around the noodles if you prefer soupy bakmi ayam.
7. Garnish each bowl with sliced scallions, fried shallots, and sambal or fresh chili if using. Serve immediately.