Noodle with Stir Fried Chicken (Mie Ayam)

Description:
Chinese Indonesian style of noodle :D

It was my lunch last Saturday. I combined the recipes from Ci Ine's and Mbak Esther's blogs. I did not use the chicken oil since I wanted to reduce the saturated fat consumption.

All volume are measured with US measuring spoons

Ingredients:
8 portions of fresh egg noodle, dried egg noodle or ramen

2 Tbsp peanut oil
15 g garlic, finely minced
750 g chicken breast fillet, cut into cubes 1x1 cm
Mushroom/champignon, optional

2 Tbsp shao xing wine
2 Tbsp choy sun oyster sauce, Lee Kum Kee
0.5 Tbsp light soy sauce, Kikoman
1 tsp caster sugar
0.5 tsp sesame oil, Chang's
0.5 tsp white pepper
0.25 tsp dark soy sauce, Superior Soy Sauce

1 tsp corn starch mixed with 2 tsp water


Flavoured oil
120 mL olive oil, extra light, Carapelli (Italian olive oil... fanantic nih...)
3 garlic, smashed
1 thin slice ginger

Boiled choy sun or other leavy green vegetables
Fried wonton
Beef balls
Chicken stock
Garlic chilli sauce


Directions:
Stir Fried Chicken:
1. Heat up the oil and saute garlic until fragrant. Add chicken and cook until change colour on high heat.
2. Add seasoning and mix well. Cook until chicken is cooked through.
3. Add corn starch slurry and cook until thicken.

Flavoured Oil:
1. Heat up oil on a pan until reaching 170 deg C. Remove from heat.
2. Add garlic and ginger. Cook until garlic turns to light brown. Remove or leave the garlic cloves and the ginger slice.
3. Cool the oil. Keep in an air tight glass jar.

Assemble:
1. Put 0.5 Tbsp flavoured oil and 0.5 Tbsp light soy sauce on a bowl.
2. Boil noodle until cook and mixed with the flavoured oil mixture.
3. Serve with chicken, vegetable, fried wonton and beef balls.