Chicken Mami is commonly made with Miki noodles and chicken strips. Its origins trace back to the Chinese. Different meats such as pork or beef can be substituted for chicken. It is a favorite noodle breakfast of Filipinos and is also known as a hangover food and is commonly sold be street vendors in the Philippines. This dish can also be served as snacks. Back in my hometown, we eat mami during meryenda.
- 200 g miki noodles or egg noodles blanched
- 300 g tofu or fried and cut into cubes
- 4 medium chicken breast boiled and shredded
- 1 small onion chopped
- 3 cloves garlic minced
- 1/2 head small cabbage cut in strips
- 2 stalks kinchay or celery leaves chopped
- 2 hard boiled eggs sliced
- 1 1/2 cup chicken stock
- 2 cups water
- fish sauce and pepper to taste
- cooking oil
- lemon or calamansi extract
- Servings: 5
- Time: 50 minutes
- Level: Moderate
- Cuisine: Filipino, Chinese
(4 / 5)
- Boil water in a pot. Place chicken and simmer until tender. Shred the chicken and set aside. Keep the stock.
- Wash miki noodles approximately two times with cold water. Drain and set aside.
- Add cooking oil in a preheated pan, saute onion and garlic until fragrant. Add shredded chicken and saute until light brown.
- Pour in water, stock, and place in cabbages. Season with fish sauce and pepper. Simmer until cabbage is half cooked. Turn off heat.
- Blanch miki noodles in boiling water for about 1 minute and place in a soup bowl.
- Pour the soup over noodles. Sprinkle with chopped kinchay. Garnish with sliced hard boiled egg and fried tofu.
- Serve hot with drops of calamansi or lemon juice. Enjoy!
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