Serves 1
Directions
- 1Make chicken skin oil by frying chicken skin with a little oil until dry, then drain.
- 2Blend the fried chicken skin with garlic and a little oil.
- 3Sauté the blended chicken skin mixture with the reserved chicken skin oil over low heat until golden brown.
- 4Sauté the perbawangan (onions/shallots) until fragrant, then add the chicken (chicken breast is used here).
- 5Add all seasonings to the chicken topping and correct the taste.
- 6Boil chili and garlic, then blend them finely.
- 7Sauté the blended chili mixture to make it more fragrant and durable.
- 8Season the chili sauce with a little salt and sugar.
- 9For the bakmi broth, boil meatballs, add green onions, and season with powdered broth.
- 10Boil the homemade curly duck egg noodles.
- 11Prepare the bakmi ayam seasoning (for one serving).
- 12Serve the noodles with chicken topping, boiled pakcoy, and optionally with the chili sauce and bakso broth.
Ingredients
- chicken skin
- oil
- garlic
- perbawangan (onions/shallots)
- chicken breast
- seasoning
- chili
- garlic
- salt
- sugar
- meatballs
- green onions
- powdered broth
- homemade curly duck egg noodles
- bakmi ayam seasoning
- boiled pakcoy
Equipment
blenderpan
Tips
- The key to deliciousness is in the mixture of oils.
- Using chicken breast will make the chicken topping denser, while chicken thighs will make it juicier.
- Sautéing the chili sauce again makes it more fragrant and lasts longer.
- You can add toppings as much as you like when making it yourself.
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