It has been awhile since my last post. Been busy lately doing anniversary stuff and my child getting sick. Spring has sprung here but the weather is not cooperating at all. We even had snow yesterday. Back home in the Philippines when the weather is cold or if it is raining, this chicken mami or chicken noodle soup never fails me. It is available almost everywhere. But I love it most when my mother prepares this occasionally for our family and she makes delicious siopao too. But that's another story because I do not know how to do it or should I say I have not attempted doing it just yet. This chicken mami recipe here is close enough on how we use to cook it. It is best serve if you have siopao or steamed pork bun or puto/rice cake.
Update: Lately, I have been using the Hongkong Style Noodles and it gives me that restaurant appeal and looking more authentic Chinese style noodle with Filipino twist.
Ingredients:
2 lbs chicken breast
1 pack thin egg noodles, cooked accordingly
2 cups chopped Napa cabbage
2 head garlic minced (then fried it 1 tbsp oil)
1/4 cup green onion chopped
8 cups chicken broth
4 large eggs boiled and sliced
salt to taste
ground black pepper to taste
evaporated milk
Procedure:
1. Put the chicken breast in a pot of 8 cups chicken broth. Bring to a boil and simmer for 20 minutes.
2. Take the chicken breast from the pot, cool and slice.
3. Return the breast bone to the broth and continue to simmer.
4. In each bowl, put mami noodles, sliced chicken, Napa cabbage, sliced eggs.
5. Pour the hot chicken broth.
6. Garnish with spring onions, fried garlic.
7. For creamy taste, add 1 tbsp evaporated milk to each bowl.
8. Season with salt and ground pepper to taste.
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