Chicken Mami
User Reviews
2.9
57 reviews
Average
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 40 mins
-
Servings
6 servings
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Calories
343 kcal
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Course
Main Course, Soup
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Cuisine
Filipino
Chicken Mami
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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.
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Ingredients
- 1 package (16 ounces) fresh egg noodles or mami
- 7 cups homemade broth
Toppings
- ½ napa cabbage, shredded
- 1 large carrot, peeled and julienned
- 6 hard-boiled eggs, peeled and halved
- Fried garlic bits
- ½ cup green onions, ends trimmed and chopped
For the Homemade Broth and Flaked Chicken
- 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
For the Fried Garlic Bits
- 1 head garlic, peeled and minced
- ½ cup oil
Instructions
For the Homemade Broth
- In a deep pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 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.
- Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns. Season with salt. Skim scum that accumulates on top.
- Lower heat again and simmer for 10 to 15 minutes or until chicken is cooked through.
- 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.
- 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.
- Using a cheesecloth, strain liquid and discard bones and aromatics.
- Return the broth to the pot and bring to a boil. Season with fish sauce to taste.
For the Fried Garlic Bits
- 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.
Assembly
- 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.
- Divide noodles equally in bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.
- Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
Notes
- Short on time and want dinner in a hurry? Use storebought broth and rotisserie chicken. Heat the broth in a saucepot and season with patis to taste. Shred the roasted chicken.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
6g
(2%)
Protein
13g
(26%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
2258mg
(94%)
Potassium
251mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2005IU
(40%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 2258mg | 94% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
2.9
57 reviews
Average
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