Chicken Mami

Chicken Mami

This is a recipe for Filipino chicken noodle soup , which is popularly known as Chicken Mami.

Ingredients

• 1 lb. chicken breasts bone-in
• 1 piece carrot peeled
• ½ piece Napa cabbage (or Pechay Baguio)
• 1 bunch scallions
• 1 lb. egg noodles fresh (or Miki noodles)
• ¼ cup toasted garlic
• 4 pieces hard boiled egg sliced
• 4 cups chicken broth
• 4 cups water
• 2 teaspoons salt

Instructions

• Combine chicken broth and water in a cooking pot. Let boil.
• Add salt and chicken breasts. Cover and boil between low to medium heat for 30 to 35 minutes.
• Remove the chicken from the pot. Let it cool down. Shred the meat from the bone. Set aside. Save the broth used for boiling. It will be used later.
• Slice the carrot into thin strips (julienne) and then chop the Napa cabbage. Also chop the scallions. Set aside.
• Prepare the fresh noodles by boiling 4 cups water. Once the water starts to boil, add the noodles. Let the water boil once more, and then continue to cook the noodles for 3 minutes. Remove from the pot and arrange in a serving bowl.
• Top the noodles in the bowl with shredded chicken, julienne carrot, chopped cabbage, and slices of boiled eggs.
• Pour the hot broth into the bowl. Sprinkle with scallions and roasted or toasted garlic.
• Serve with a condiment composed of patis (fish sauce) and calamansi.