Chicken Mami

Nothing warms up the soul and fills the tummy better than Chicken Mami! This Filipino-style noodle soup is hearty, tasty, and perfect for chilly weather. Enjoy it with siopao or steamed pork buns for the best meal pairing!

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How to Make Chicken Mami

✅Ingredients

1 package (16 ounces) fresh egg noodles/mami
8 cups homemade broth
2 cups cooked chicken meat, shredded

Toppings
½ napa cabbage, shredded
1 large carrot, peeled and julienned
4 hard-boiled eggs, peeled and halved
fried garlic bits
½ cup green onions, ends trimmed and chopped

For The Homemade Broth
1 tablespoon canola oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and minced
3 pounds bone-in chicken thigh meat
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

For The Fried Garlic Bits
1 head garlic, peeled and minced
½ cup oil
boneless, skinless chicken breast

✅Instructions

In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and drain well.

Divide noodles equally into bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and a hard-boiled egg.

Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.

For The Homemade Broth
Heat oil in a deep pot over medium heat. Add onions and garlic and cook until limp and aromatic.

Add the chicken and cook, stirring occasionally, until it loses its pink color. Lower the heat, cover, and cook for about 8 to 10 minutes or until the chicken releases its juices.

Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns.

Season with salt. Skim the scum that accumulates on top.

Lower heat again and simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from the broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm.

Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes until the liquid is slightly reduced and the flavor is concentrated.

Using cheesecloth, strain the liquid and discard bones and aromatics. Return the broth to the pot and bring it to a boil. Season with fish sauce to taste.

For The Fried Garlic Bits
Heat oil in a small pan over low heat. Add garlic and cook until golden and crisp. With a slotted spoon, remove the toasted garlic and drain on paper towels.

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Видео Chicken Mami канала Kawaling Pinoy