Chicken Mami

Chicken Soup with FreshYellow Egg Noodles

Chicken Mami soup is basically chicken soup with fresh yellow egg noodles, topped with shredded chicken pieces, slices of boiled eggs and green onions.

Depending on one's preference, mild-tasting veggies such as carrots and pechay or bok choy can be added to add texture.

Though nothing fancy with the dish, this chicken noodle soup is the perfect dish when you have colds or flu, or even just enjoyed with its perfect partner : siopao.

The soup is the base of this recipe. If you want a good mami soup, a canned soup will not give you the same result.

And as in any good soup, it takes more than boiling chicken, water, salt and pepper.

Restaurants make their broths from scratch, simmering them for hours to concentrate the flavor.

For this recipe, I added carrots, onions and celery in the broth -- that's what the French calls mirepoix (pronounced mir-pwah).

These 3 ingredients add depth to an otherwise plain mami soup. Once cooked, the liquid is then strained to get a clear broth.

YOUR CHICKEN MAMI SHOPPING LIST:

  • Fresh Yellow Egg Noodles
  • Fresh Chicken
  • Knorr Chicken Cube
  • Celery
  • Green Onions
  • Pechay or Bok Choy (optional)

IN THE PANTRY:

  • Carrots
  • Eggs
  • Garlic
  • Onion
  • Pepper

INGREDIENTS

    For the broth:
  • 2 pounds Chicken, both thighs and breast, cut in pieces
  • 1 large onion, roughly cut
  • 2 stalks celery, roughly cut
  • 2 pieces carrots, roughly cut
  • 1 bunch Pechay or Bok Choy (optional)
  • 4 cloves garlic, cut in chunks
  • about 2 gallons water
  • salt and pepper to taste

  • 2 packs fresh egg noodles
  • 4-6 eggs, boiled and sliced in wedges
  • 1 bunch green onions, chopped

PREPARATION TIME : 10 minutes

COOKING TIME : 10 minutes

1 Make the chicken broth by boiling the cut-up chicken pieces with onion, carrots, celery, garlic, salt and pepper. Simmer for 35-45 minutes.

2 Remove chicken pieces, and strain the broth.

3 Shred the meat separating the white from the dark meat once the chicken has cooled down a bit.

4 In a separate pot, boil 6 cups of water and blanch the cooked egg noodles for 1-2 minutes to remove excess oil and drain.

5 Portion the noodle on individual bowls, pour hot chicken broth, then top with shredded chicken pieces, green onions, fried garlic and boiled eggs.


BENG'S TIPS

  • For a more appetizing presentation, top your Chicken Mami with just white meat(breast). You could mix the dark meat in with the noodles if you want.

  • Where to buy the yellow egg noodles? They're usually in the refrigerated section of your Chinese supermarket next to the packs of wonton wrappers and other fresh noodles.

  • Some fresh egg noodles are oily and salty, so it's better to blanch them in a separate pan with boiling water rather than in the chicken broth itself.

  • Add your favorite vegetables according to your preference. Boil them a bit in the broth to cook and top the chicken mami together with the standard chicken, egg, garlic and green onion.

  • I add Knorr chicken cube to pump up the chicken flavor, but I hold back the salt and season in the end because the cube is pre-salted.

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