Chicken Mami
Keep warm and nourished with this Filipino-style noodle soup! Chicken mami made with fresh egg noodles and tasty toppings, is hearty, full of flavor, and the ultimate comfort food. It's delicious and satisfying as a midday snack or light lunch.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (16 ounces) fresh egg noodles or mami
- 7 cups homemade broth
- 1/2 napa cabbage, shredded
- 1 large carrot, peeled and julienned
- 6 hard-boiled eggs, peeled and halved
- fried garlic bits
- 1/2 cup green onions, ends trimmed and chopped
- 1 tablespoon canola oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 pounds bone-in chicken, cut up into parts
- 2 quarts boiling water
- 2 medium carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 tablespoon salt
- fish sauce to taste
- 1 head garlic, peeled and minced
- 1/2 cup oil
Instructions
- 1
For the Homemade Broth
- 2
In a deep pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 3
Add chicken and cook, stirring occasionally, until it loses its pink. Lower heat, cover, and cook for about 8 to 10 minutes or until chicken releases its juices.
- 4
Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns. Season with salt. Skim scum that accumulates on top.
- 5
Lower heat again and simmer for 10 to 15 minutes or until chicken is cooked through.
- 6
With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm.
- 7
Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes or until slightly reduced and the flavor is concentrated.
- 8
Using a cheesecloth, strain liquid and discard bones and aromatics.
- 9
Return the broth to the pot and bring to a boil. Season with fish sauce to taste.
- 10
For the Fried Garlic Bits
- 11
In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
- 12
Assembly
- 13
In a pot over medium heat, bring about 4 quarts of water to a boil. Briefly plunge egg noodles for about 10 to 15 seconds, gently shaking to loosen. Remove from water and drain well.
- 14
Divide noodles equally in bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.
- 15
Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.