Homemade Bakmi Ayam

Serves 1
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Directions

  1. 1Make chicken skin oil by frying chicken skin with a little oil until dry, then drain.
  2. 2Make chicken skin oil by frying chicken skin with a little oil until dry, then drain.
  3. 3Make chicken skin oil by frying chicken skin with a little oil until dry, then drain.
  4. 4Blend the fried chicken skin with garlic and a little oil.
  5. 5Blend the fried chicken skin with garlic and a little oil.
  6. 6Blend the fried chicken skin with garlic and a little oil.
  7. 7Sauté the blended chicken skin mixture with the reserved chicken skin oil over low heat until golden brown.
  8. 8Sauté the blended chicken skin mixture with the reserved chicken skin oil over low heat until golden brown.
  9. 9Sauté the blended chicken skin mixture with the reserved chicken skin oil over low heat until golden brown.
  10. 10Sauté the perbawangan (onions/shallots) until fragrant, then add the chicken (chicken breast is used here).
  11. 11Sauté the perbawangan (onions/shallots) until fragrant, then add the chicken (chicken breast is used here).
  12. 12Sauté the perbawangan (onions/shallots) until fragrant, then add the chicken (chicken breast is used here).
  13. 13Add all seasonings to the chicken topping and correct the taste.
  14. 14Add all seasonings to the chicken topping and correct the taste.
  15. 15Add all seasonings to the chicken topping and correct the taste.
  16. 16Boil chili and garlic, then blend them finely.
  17. 17Boil chili and garlic, then blend them finely.
  18. 18Boil chili and garlic, then blend them finely.
  19. 19Sauté the blended chili mixture to make it more fragrant and durable.
  20. 20Sauté the blended chili mixture to make it more fragrant and durable.
  21. 21Sauté the blended chili mixture to make it more fragrant and durable.
  22. 22Season the chili sauce with a little salt and sugar.
  23. 23Season the chili sauce with a little salt and sugar.
  24. 24Season the chili sauce with a little salt and sugar.
  25. 25For the bakmi broth, boil meatballs, add green onions, and season with powdered broth.
  26. 26For the bakmi broth, boil meatballs, add green onions, and season with powdered broth.
  27. 27For the bakmi broth, boil meatballs, add green onions, and season with powdered broth.
  28. 28Boil the homemade curly duck egg noodles.
  29. 29Boil the homemade curly duck egg noodles.
  30. 30Boil the homemade curly duck egg noodles.
  31. 31Prepare the bakmi ayam seasoning (for one serving).
  32. 32Prepare the bakmi ayam seasoning (for one serving).
  33. 33Prepare the bakmi ayam seasoning (for one serving).
  34. 34Serve the noodles with chicken topping, boiled pakcoy, and optionally with the chili sauce and bakso broth.
  35. 35Serve the noodles with chicken topping, boiled pakcoy, and optionally with the chili sauce and bakso broth.
  36. 36Serve the noodles with chicken topping, boiled pakcoy, and optionally with the chili sauce and bakso broth.

Ingredients

  • chicken skin
  • chicken skin
  • chicken skin
  • oil
  • oil
  • oil
  • garlic
  • garlic
  • garlic
  • perbawangan (onions/shallots)
  • perbawangan (onions/shallots)
  • perbawangan (onions/shallots)
  • chicken breast
  • chicken breast
  • chicken breast
  • seasoning
  • seasoning
  • seasoning
  • chili
  • chili
  • chili
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar
  • meatballs
  • meatballs
  • meatballs
  • green onions
  • green onions
  • green onions
  • powdered broth
  • powdered broth
  • powdered broth
  • homemade curly duck egg noodles
  • homemade curly duck egg noodles
  • homemade curly duck egg noodles
  • bakmi ayam seasoning
  • bakmi ayam seasoning
  • bakmi ayam seasoning
  • boiled pakcoy
  • boiled pakcoy
  • 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.