It’s been raining and cold where I live at so I wanted to make something warm and comforting. I decided to make my version of chicken mami, which is the Philippines version of chicken noodle soup. This recipe is so simple and packed with a lot of flavor. This dish is also quick to make! This dish is also kid friendly with the yummy noodles and crunchy veggies. This dish is hearty, tasty and totally warms up your soul. I hope you give this recipe a try. I guarantee your family and friends will love it.

Please tag me on social media if you do recreate my dish. I love hearing from you guys and I appreciate your guys support!

Instagram: Ivysfood #ivyskitchen

Serves: 4

Ingredients:

2 boiled eggs (1/2 an egg per serving)

1 lb fresh mami noodles or egg noodles

1 tbs chopped garlic + 4 cloves smashed

1 lb of chicken breast

1 cup – carrot julienned

1 cup – napa cabbage – julienned

3 shallots cut in half

4 1/2 cups of water

1 1/2 TBP Chicken Bouillon powder

Salt & Pepper

Optional Garnishes and toppings:

Calamansi or Lemon

Chili Garlic Oil

Green Onions

Instructions:

1. In a pot, boil water. Once water is at a rolling boil, using a slotted spoon or spider, lower the eggs gently in the pot. Make sure there is enough water to cover the eggs. Adjust temperature of stove to keep the water at a rolling boil. This is a hit and miss depending on heat. I like my eggs soft boiled , so I boiled mine for about 8 minutes. Once egg is cooked to our liking, using s slotted spoon or spider, place eggs in ice water for 10 minutes before peeling. To peel- tap the end of the egg gently with a spool and peel eggs in the water.
2. In the same pot, cook your noodles according to package instructions.
3. Once noodles are done cooking, drain water and rinse noodles with cold water.
4. In the same pot, on low heat, add oil and your minced garlic. Fry until golden brown. DO NOT BURN YOUR GARLIC! Set garlic aside on paper towel when done. Reserve the oil.
5. Season your chicken breast with salt and pepper.
6. Using the reserved garlic oil sear your chicken breast until a golden crust forms on both sides.
7. Add your shallots and crushed garlic to the pot with water – just enough to cover the chicken (about 4 1/2 cups with my pot).
8. Bring to boil, reduce to simmer until chicken is cooked through – about 10 minutes for boneless chicken.
9. Set chicken aside to cool down. Once chicken cools, shred chicken.
10. In the same pot, bring broth to boil and add chicken bouillon. Adjust seasoning if necessary- you can add more water if your broth is “salty”.
11. Strain your broth into a large bowl.
12. To serve, place noodles in a bowl, add egg, shredded chicken, carrots, cabbage, fried garlic and broth. Garnish with green onions, add chili oil for spice and a squeeze of fresh calamansi or lemon juice.
13. Enjoy, take a photo of your dish and please tag me on social media if you recreate this dish. I would love to see and hear how yours turns out and it helps spread the word about my recipes.