Dads Cook Good Food

For dads who enjoy cooking for their families

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).


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3 thoughts on “Chicken Mami aka Chicken Noodle Soup

  1. Fely on said:

    Thanks for sharing the recipe. I like mami, but so far, I have not come out with the taste I like. Questions: 1. What is the reason behind removing the scum from the soup? 2. There are many types of mami. I liked the variety I tried in Ling Nam many years ago, but I don’t know the name. Is there a particular type of noodle for cooking mami? 3. Is a whole chicken preferable more flavorful than chicken breast or any will do?

    • Hello Fely. Thank you for your comment and questions. This chicken mami recipe is very similar to the mami that the vendors serve in the palengke or market. The taste that makes it very good comes from the combination of the fish sauce, toasted garlic, and scallions. Removing the scum from the soup makes the broth clearer, and more appealing. Scum develops as frozen blood from the very inside of the chicken starts to seep out during the boiling process. It is very undesirable. The noodle that I use is just the yellow cooked noodles. I don’t know exactly what it’s called. I’ll check it, next time I go to the local Filipino store and I’ll let you know. Boiling the whole chicken definitely is better for the stock soup because the bones add flavor.

      • Fely on said:

        Thanks Robert for the quick reply and your kind explanation. Have been removing the scum without knowing why. Sometimes I was late in doing it because I was attending to other activities and the scum somehow disappeared. Including the chicken bones makes a lot of sense, but then using chicken breast with bones intact may somehow make up for the taste, if one is cooking for only two or three persons. Of course, including the whole chicken would have much more bones because of the neck and wing bones added. Your generous sharing of recipes is indeed admirable. I find them easy to understand, and very helpful. More power to you guys!

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