Chicken Mami Recipe (Filipino Chicken Noodle Soup)
A Filipino noodle soup with chicken, noodles, and a clear broth.
Servings 6
Cost $8-$12
Equipment
- Large pot
- Medium pot
- Strainer
Ingredients
- 2 chicken breasts bone-in, skin-on
- 1 3-inch piece ginger thinly sliced
- 1 medium onion roughly chopped
- 6 cloves garlic smashed
- 3 scallions white and green parts separated
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1 star anise
- 1 tablespoon fish sauce more to taste
- 1 tablespoon chicken base or bouillon more to taste
- 12 cups water
- Neutral oil for sautéing
For serving:
- 14 ounces fresh mami noodles (or egg noodles)
- 3 to 4 cups napa or regular cabbage sliced
- 3-6 boiled eggs halved
- Scallions sliced
- Fried garlic or fried shallots optional
- Calamansi or lemon optional
- Chili oil optional
Instructions
- Sauté the ginger in oil over medium heat until lightly browned. Add the onion, garlic, white parts of the scallions, peppercorns, bay leaves, and star anise. Season with salt and sauté for a few minutes.
- Season the chicken with salt, then add to the pot and cook until lightly browned.
- Pour in the water and bring to a boil. Skim off any foam, then add the fish sauce and chicken base.
- Lower the heat. Cover and simmer for about 20 minutes, or until the chicken is cooked through. Don’t overcook it. Taste and adjust as needed.
- Transfer the chicken to a plate. Once cool enough to handle, shred or slice. Return the bones to the pot and simmer for a few more minutes, if you like.
- Strain the broth and keep it hot.
- In a separate pot, boil the noodles according to the package directions. Drain well.
- Divide the noodles into bowls. Top with chicken, cabbage, scallions, and boiled eggs.
- Ladle the hot broth over the top. Add some fried garlic or shallots, if you like. Serve with calamansi or lemon and chili oil on the side.
Notes
- Noodles: I used fresh mami noodles, but fresh or dried egg noodles also work well.
- Chicken: I used bone-in chicken breast. You can also use boneless breast, thighs, or leftover cooked chicken.
- Star anise: Optional, but it adds a little extra flavor to the broth. Use just one so it doesn’t overpower the soup.
- Chicken base or bouillon: This helps boost the broth since the chicken isn’t simmered for hours.
- Brown the ginger and chicken first for more flavor.
- Don’t overcook the chicken so it stays tender.
- Skim and strain the broth for a cleaner soup.
- Keep the broth very hot when pouring.
- Don’t overcook the noodles.
- Assemble just before serving.