Craving a warm, comforting bowl of goodness? Look no further than Chicken Mami, a beloved Filipino noodle soup that’s perfect for a chilly evening or anytime you need a delicious and healthy meal. This easy recipe delivers a flavorful broth, tender chicken, and perfectly cooked noodles, making it a fantastic addition to your repertoire of quick dinner ideas and homemade cooking adventures. Whether you're a seasoned cook or just starting out, this recipe is designed to be easily accessible and enjoyable. Let's dive into the delicious world of Chicken Mami!
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed.
-
For the Chicken Broth:
- 1 whole chicken (about 3-4 lbs), cut into pieces, or 8 bone-in, skin-on chicken thighs
- 8 cups water
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2-inch piece of ginger, smashed
- 2 stalks scallions, roughly chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
-
For the Soup:
- 1 cup cooked chicken, shredded (reserve some for garnish)
- 1 cup egg noodles or thin wheat noodles
- 1 cup shredded bok choy or other leafy greens (like pechay)
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon fish sauce (optional, but adds depth of flavor)
- ½ teaspoon white pepper
- Chopped scallions, for garnish
- Chopped cilantro, for garnish (optional)
- Cooked hard-boiled egg, sliced (optional, for garnish)
Instructions:
Preparing the Chicken Broth:
- In a large pot or stockpot, combine the chicken pieces, water, onion, garlic, ginger, and scallions. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is cooked through and tender. Skimming off any foam that rises to the surface during simmering will result in a clearer broth.
- Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the bones and skin. Strain the broth through a fine-mesh sieve to remove solids.
Assembling the Mami:
- Return the strained broth to the pot and bring to a simmer.
- Add the egg noodles and cook according to package directions until tender.
- Add the shredded chicken and bok choy (or your preferred leafy greens). Cook for another 2-3 minutes, or until the greens are wilted.
- Season with soy sauce, fish sauce (if using), and white pepper to taste. Remember, you can always add more seasoning, but it's harder to take it away!
- Ladle the soup into bowls and garnish with chopped scallions, cilantro (if using), and sliced hard-boiled egg (if using).
Tips for the Best Chicken Mami:
- For a richer broth, use bone-in chicken pieces.
- Don’t be afraid to experiment with different vegetables! Mushrooms, carrots, and cabbage are all delicious additions.
- For a spicier mami, add a pinch of chili flakes or a dash of chili garlic sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Pork Mami: Replace chicken with pork bones and pork belly for a richer, more savory broth.
- Vegetarian Mami: Omit the chicken and use vegetable broth instead. Add more vegetables like mushrooms, tofu, or seaweed for extra flavor and protein.
Nutritional Information (per serving, approximate):
This will vary depending on the ingredients used and serving size. This is an estimate for a single serving of the recipe above:
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 30-40g
Enjoy your delicious and comforting bowl of Chicken Mami! This easy recipe is perfect for busy weeknights and special occasions alike. It's a fantastic example of delicious dishes made with simple, fresh ingredients and a little bit of love. This healthy meal is sure to become a family favorite!