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Ingredients
1 (16 ounces) package fresh egg noodles
6 to 8 cups homemade broth
2 cups cooked chicken meat, shredded
fried garlic bits
½ cup green onions, ends trimmed and chopped
Homemade Broth
1 tablespoon oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
3 pounds cut-up chicken or combination of chicken wings, thighs, neck and back bones
4 to 6 quarts boiling water
2 medium carrots, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
fish sauce to taste
1 tablespoon oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
3 pounds cut-up chicken or combination of chicken wings, thighs, neck and back bones
4 to 6 quarts boiling water
2 medium carrots, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
fish sauce to taste
Fried Garlic Bits
1 head garlic, peeled and minced
½ cup oil
Cooking Instructions
1 head garlic, peeled and minced
½ cup oil
Cooking Instructions
1. In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and rinse with cold water. Drain well and divide equally into bowls.
2. Add chicken meat and pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
Homemade Broth:
1. In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. 2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 15 to 20 minutes or until chicken releases its juices.
3. Raise heat to high and add boiling water. Add carrots, celery, bay leaves and peppercorns. Season with salt. Skim scum that accumulates on top. Lower heat again and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
4. With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
1. In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. 2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 15 to 20 minutes or until chicken releases its juices.
3. Raise heat to high and add boiling water. Add carrots, celery, bay leaves and peppercorns. Season with salt. Skim scum that accumulates on top. Lower heat again and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
4. With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
5. Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics. Return to pot and bring to a boil. Season with fish sauce to taste.
Fried Garlic Bits:
1. In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
1. In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
CHICKEN MAMI(FILIPINO SYLE)
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Ingredients
1 lb. chicken breasts bone-in
1 piece carrot peeled
½ piece Napa cabbage
1 bunch scallions
1 lb. egg noodles fresh
¼ cup toasted garlic
4 pieces hard boiled egg sliced
4 cups chicken broth
4 cups water
2 teaspoons salt
Cooking Instructions
1. Combine chicken broth and water in a cooking pot. Let boil. Add salt and chicken breasts. Cover and boil between low to medium heat for 30 to 35 minutes.
2. Remove the chicken from the pot. Let it cool down. Shred the meat from the bone. Set aside. Save the broth used for boiling. It will be used later.
3. Slice the carrot into thin strips (julienne) and then chop the Napa cabbage. Also chop the scallions. Set aside.
4. Prepare the fresh noodles by boiling 4 cups water. Once the water starts to boil, add the noodles. Let the water boil once more, and then continue to cook the noodles for 3 minutes. Remove from the pot and arrange in a serving bowl.
5. Top the noodles in the bowl with shredded chicken, julienne carrot, chopped cabbage, and slices of boiled eggs. Pour the hot broth into the bowl. Sprinkle with scallions and roasted or toasted garlic.
6. Serve with a condiment composed of patis (fish sauce) and calamansi.
1 lb. chicken breasts bone-in
1 piece carrot peeled
½ piece Napa cabbage
1 bunch scallions
1 lb. egg noodles fresh
¼ cup toasted garlic
4 pieces hard boiled egg sliced
4 cups chicken broth
4 cups water
2 teaspoons salt
Cooking Instructions
1. Combine chicken broth and water in a cooking pot. Let boil. Add salt and chicken breasts. Cover and boil between low to medium heat for 30 to 35 minutes.
2. Remove the chicken from the pot. Let it cool down. Shred the meat from the bone. Set aside. Save the broth used for boiling. It will be used later.
3. Slice the carrot into thin strips (julienne) and then chop the Napa cabbage. Also chop the scallions. Set aside.
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