Tinola Chicken Mami
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Unrated
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course, Soup
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Cuisine
Filipino
Tinola Chicken Mami
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This is a recipe for Tinola Chicken Mami
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Ingredients
- 1 lb. chicken breast boneless
- 1 lb. miki noodles fresh
- 1 cup malunggay leaves fresh
- 3 ginger julienne, thumbs
- 3 egg boiled
- ½ green papaya sliced into strips, small
- 1 yellow onion medium
- 8 cloves garlic pounded
- 1 Knorr Chicken Cube
- 5 cups water
- 6 tablespoons neutral cooking oil generic cooking oil
- 2 to 3 tablespoons fish sauce patis
- ¼ teaspoon black pepper ground
Instructions
- Boil 8 cups water in a cooking pot.
- Add the fresh Miki noodles when the water starts to boil. Let it stay for 20 to 30 seconds. Remove the Miki noodles from the cooking pot, drain the water, and arrange the noodles in individual bowls.
- On a clean cooking pot, start to heat the oil. Add the garlic immediately while the oil is heating-up and let it brown while stirring. Continue to cook in medium heat until all the garlic pieces are medium brown. Remove the garlic from the pot. Set aside.
- Using the remaining cooking oil in the pot, saute onion and ginger. Add the ground black pepper. Cook until the onion is soft.
- Pour water. Let boil. Add the chicken breasts. Cover and cook in medium heat for 35 minutes.
- Remove the chicken and put in a clean plate. Let it cool down. Shred the chicken and set it aside.
- Add the chicken cube and green papaya into the cooking pot. Cover and cook for 10 minutes.
- Add the malunggay leaves and fish sauce. Cook for 3 to 5 minutes.
- Arrange the shredded chicken and egg on each bowl with noodles. Pour-in the soup with papaya and malunggay. Top with fried garlic.
- Serve. Share and enjoy!
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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