Chicken Mami

Chicken Mami
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The name of this dish and the mami noodles come from a Chinese chef who opened a restaurant in the Philippines who served this dish. His name was Ma Mon Luk and the noodle soup he offered was called Mami. Here, we’ll use egg noodles. This is a very simple and delicious dish, part of the wide collection of noodle soups. Serves 4 to 6

Ingredients

  • 1 boiled egg
  • 2-3 cloves garlic, mashed and fried till golden brown
  • 3 green onion, sliced thinly on the diagonal
  • 1/4 head savoy cabbage, cut in thin strips
  • 14 oz egg noodles
  • 4 skinless/boneless chicken thighs
  • 1 medium carrot, sliced thin on the diagonal
  • 1.5 quarts homemade chicken broth
  • 1 small white onion, minced

Cooking Directions

  1. In a heavy bottomed saucepan or your large wok, boil your chicken in one cup of salted water until all the pinkness in your chicken is boiled out and no more. If you over boil your chicken the meat will get dry and stringy which makes an undesirable soup. Take your boiled chicken out of the cooking liquid and set aside. Once its cool, shred.
  2. In the same saucepan or wok, add the chicken broth and bring to a simmer. Then add your minced white onion. Keep simmering.
  3. While the stock is simmering, hard-boil your egg in a separate medium saucepan with a bit of salt. Boil your salted water, then turn down the heat and add your egg. The egg will fall to the bottom, once its risen to the top it should be hardboiled. This takes no more than 3 minutes. Set the egg aside. Once it’s cooled, peel and slice.
  4. In your medium saucepan, cook the carrots and cabbage in the same water you boiled your egg in. Cook the carrots for 3-5 minutes; cook the cabbage until it turns bright green. Set aside.
  5. In your medium saucepan, prepare the egg noodles by boiling them in salted water.
  6. Separate the cooked egg noodles into separate bowls. Around the noodles, spread the shredded chicken, poached vegetables and green onion as you like. Top off with a slice of your hard-boiled egg. Ladle your hot, simmering broth over this. For the final touch, fry up your garlic in a bit of cooking oil and top each bowl with your fried garlic. Serve immediately.


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