Chicken Mami aka Chicken Noodle Soup
In the Philippines, when one says “chicken noodle soup,” we think of
canned soup, stove-heated and served to a sick child. Chicken mami,
on the other hand, is a more special dish served as merienda (snack),
tanghalian (lunch) or hapunan (dinner). But guess what? They’re both
chicken noodle soup, yet somehow different. Likewise, “why bother
making chicken mami for a sick person who cannot really taste and enjoy the good
stuff? The chicken mami soup will be as tasteless as the soup from the
can. ” 🙂
Anyway, I thought of making chicken mami for my family last weekend
because chicken mami is something very easy to prepare. I also served it with
store-bought siopao, i.e. ,Chinese white bun with pork filling. This recipe makes
four (4) big servings. You can garnish it with sliced hard-boiled eggs. Incidentally, you
won’t find sliced eggs in the picture because I didn’t boil eggs. Hahaha! 😀
1 small whole chicken, cleaned and washed
water enough to boil the chicken
1 medium onion, quartered
2 packs yellow cooked noodles
5 pcs scallions, chopped
1 – 2 tsp black pepper
2 tbsp fish sauce
salt to taste
minced garlic, toasted (optional for garnish, but adds flavor)
1. In a large pot, boil the chicken with the quartered onions until tender.
Once it boils, remove the scum that forms on top.
2. Remove chicken and let cool for a little bit. Remove onions from the
3. Season stock with fish sauce, black pepper, and salt to taste.
4. Turn your stove top to low heat. Cook the noodles in the stock for about 5 minutes.
5. Meanwhile, shred the chicken meat into thin strips.
6. Arrange the following in 4 large soup bowls: noodles, chicken meat,
toasted garlic and scallions (and sliced eggs in case you have them).
7. Pour the chicken soup stock in each bowl to fill.
8. Serve with siopao (Chinese white bun with pork filling).