Mie Sop Ayam Medan, Medan Chicken Noodle Soup
With many different style of chicken noodle soup in the country (depend on the region off course), this one was not the soup that I grew up thou my late dad came from this area. Yet, I felt in love right away!
Being raised in Java island (thou my dad originally was from Medan), I wasn’t aware of this Peranakan street food until I heard from many foodies who live in Medan. Thanks to Jun of Indo-Chine Kitchen for the recipe. I still have to learn a lot about Peranakan cooking in Medan from you, Jun.
To describe this dish, it’s like describing Medan; a city where has a perfect blend of Chinese, Malay and Indian descendants in Indonesia. This chicken noodle soup has more flavour compare to the one that I used to have in Java. The aroma of cinnamon, clove, star anise, nutmeg, cardamom was flavouring the air when I cooked the broth.
For this recipe, I also recommended using green cardamom that has more flavour compare to the black one. I slightly changed some measurements to my preferably palate. I didn’t deep fry the chicken, but broiled it instead.
Mie Sop Ayam Medan
Whole spices for broth
Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle). In a skillet, heat 1/4 cup of vegetable cooking oil and quickly stir fry the ground spices till turned brown, for about 5 – 7 minutes.
Add the spices into the stock pot, and throw in tomato, jicama and chicken. Turn the heat to medium. Cook for another 10 minutes or till boiling. Reduce heat to a simmer and remove the chicken breast from the broth. Add celery and spring onion to the broth
Broil chicken leg-thighs for 2-3 minutes till the skin turned brown and crunchy. Shred the chicken meat to small pieces or cube them.
Prepare the egg noodles and vermicelli by blanching them quickly with hot water for 2 – 4 minutes and drain well.
Remove the tomato, whole spices, jicama, spring onion and celery from the broth before serving.
To serve, first put cooked egg noodles and vermicelli in a deep dish or bowl. Add chicken bits and chopped celery and spring onions on top. Pour the boiling broth on top of the noodles. Add one tablespoon of sweet soy sauce and one teaspoon of tomato sauce. Sprinkle some shallot flakes and crackers. Serve with green chili sambal.