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Mie ayam

Bakmi ayam
Bakmi ayam with mushroom, chinese cabbage and chicken broth soup.
Alternative names Mi ayam cincang, bakmi ayam
Course Main course
Place of origin Indonesia, derived from Chinese origin
Region or state nationwide
Creator Chinese Indonesian
Serving temperature Hot
Main ingredients Noodle, chicken meat, soy sauce, garlic, cooking oil (from chicken fat or vegetable oil), chicken broth, chinese cabbage, scallions
16x16px Cookbook:Bakmi ayam  16x16px Bakmi ayam

Bakmi ayam is an Indonesian common dish of yellow wheat noodle (bakmi in Indonesian) topped with diced chicken meat (ayam), seasoned with soy sauce, and usually served with a chicken broth soup. The name is shortened to mie ayam or mi ayam. Bakmi ayam is a popular Chinese Indonesian dish and common in Indonesian cities. It can be served in a restaurant or from a hawker's trolley.

Preparation and serving

The yellow wheat noodle is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce and garlic. The oil coats the noodle in order to separate the threads. The oil can be chicken fat, lard, or vegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked with mushrooms.

The seasoned chicken and mushroom mixture is placed on the noodles, and topped with chopped spring onions (green shallots). Bakmi ayam is usually served with a separate chicken broth, boiled chinese cabbage, and often wonton (Indonesian: pangsit) either crispy fried or in soup, and also bakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian mie ayam uses halal chicken fat or vegetable oil to cater to Muslim eaters.

Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal and tomato ketchup.


Other types of noodles such as bihun (rice vermicelli) and kwetiau (flat noodle) might be served in the same recipe instead of the bakmi. Kwetiau ayam (chicken kway teow) and bihun ayam (chicken bihun) refer to almost exactly the same recipe with mie ayam by replacing yellow wheat noodle with flat noodle or rice vermicelli.

See also