Chinese New Year is on January 23rd this year and to mark the Lunar Year of the Dragon 2012, I’ve been cooking a lot of Chinese-inspired dishes. I felt the urge to do this mostly to attract the aura of “good luck” and just because I have the ingredients in my kitchen right now.
CHICKEN MAMI is the Filipino version of basic chicken noodle soup. “Mami” refers to the egg noodles. This is another Filipino soup dish that’s Chinese in origin, and very popular in the Philippines.
Chicken Mami is a one-pot wonder meal that’s versatile for any type of weather, anywhere in the world, whether in the Philippines or here in the USA. Now that we’re in the midst of a cold winter spell here in the east coast, a big bowl of tender chunks of chicken, simmered in a flavorful broth, made hearty with Chinese egg noodles was the perfect antidote to the brrrrrr-very cold day we experienced.
So come and join me while it’s still hot… dip your soup spoon, sip and slurp some heartwarming Chicken Mami!
2 Tablespoons vegetable oil
2 cups flaked boiled chicken
1 teaspoon minced garlic
1 whole onion, chopped
1 cup celery, chopped
1 Tablespoon fish sauce or “patis” (from Asian groceries)
5 to 6 cups chicken broth
½ cup sliced carrots
2 cups Chinese egg noodles, pre-boiled (found in Asian groceries)
1 and ½ cup Napa cabbage, sliced in thin shreds
1 teaspoon salt
1 teaspoon black pepper
½ cup sliced scallions, for garnish
1 whole hardboiled egg, sliced for garnish
1 teaspoon fried garlic, for garnish
To Boil Chicken:
In a large pot combine a whole chicken with enough water to cover it. Water should be 6 cups or more. Chicken can be whole or cut up. If it has bones or carcass, then the flavors will be better. Add a whole sliced onion and 2 stalks celery, sliced. Season the broth with salt and pepper. Boil for nearly an hour or till chicken is soft, tender and nearly falling off the bone. * If you prefer, cook this in a slow cooker and adjust settings and time according to your needs.
Procedure for to make the Chicken Mami:
- In a large pot, place the vegetable oil. Turn heat to medium high. Saute the garlic, onions, celery and carrots. Add the fish sauce or “patis” as Filipinos call it.
- Pour the chicken broth over the saute. Add the flaked chicken. Bring the broth to a boil. Then add the Chinese egg noodles. Simmer for about 15-20 minutes.
- The egg noodles will swell to nearly double its thickness. Add the Napa cabbage shreds and let this cook for 5 minutes more.
- Turn off heat. Ladle into individual soup bowls. Garnish with toppings of scallions, hard boiled egg slices and some crisp fried garlic. Serve hot.
COMMENTS: If you cannot find Chinese egg noodles that are pre-boiled (usually in the freezer section of Asian groceries), you can use packaged dried egg noodles. Follow directions on package for cooking.
I have also made other variations of this recipe and have made a sumptuous BEEF MAMI. Both ways are very enjoyable!