Lita Eats

My fave Indonesian dish, Mie Ayam, requires Minyak Ayam. This fragrant chicken oil is the dish’s heart, infusing each noodle with deep, savoury flavour that elevates the meal. Rendering chicken fat for Minyak Ayam gives the kitchen a tantalizing smell, like street food booths. With its delicate flavour balance, this oil accentuates tender chicken and fresh noodles. As I mix these ingredients, I’m excited for the warm, comforting bowl of Mie Ayam.

Ingredients

• 3 shallots
• 3 garlic cloves
• 1 stalk lemongrass
• 1 tsp coriander seeds
• A pinch of cumin seeds
• A thumb-sized piece of ginger
• 230 ml cooking oil
• 50-80 grams chicken skin or fat

Methods

1. Prepare Ingredients:
   • Thinly slice the shallots and garlic.
   • Crush the lemongrass and cut it into small pieces.
   • Smash the ginger.
   • Toast the coriander and cumin seeds in a dry pan until fragrant, then grind them into a powder.
2. Cook:
   • Heat the cooking oil in a pan over low heat.
   • Add the chicken skin or fat to the oil. Cook until the skin or fat releases its fat and becomes crispy. Remove and drain the crispy skin or fat, then set aside.
   • Use a strainer to remove any leftover pieces of chicken skin or fat from the oil.
3. Add Spices:
   • Add the shallots, garlic, lemongrass, and ginger to the hot oil.
   • Stir in the ground coriander and cumin.
   • Cook over low heat until the shallots turn brown and fragrant, and the spices are well mixed.
4. Finish:
   • Remove the lemongrass and ginger from the oil.
   • Allow the oil to cool, then store it in a clean, airtight container.