Hello to all my avid readers and followers ,
It had been raining for 2-days and i am sharing one of our versions of chicken mami soup.
shredded chicken meat
Using whole chicken with bones gives you more flavors. Plus we do not want to waste any parts of the chicken. For those who wanted a more healthier options , you can buy 2 to 2 1/2 kilos of chicken breast.
family style chicken mami
This is our family version and we do not use chicken bullion , msg ( vetsin ) . For those in a hurry using 1 to 2 chicken cubes is an option . We buy our chicken at the wet market early in the morning to assure the freshness of the chicken.
Our version is ideal for a family of 6 to 15 people at least.
1 to 2 whole chicken -large ( between 1 1/2 to 2 kilos )
6 to 8 chicken eggs ( boiled )
1 to 2 kilos of thin mami noodles -normally available in all wet market stalls
spring onions -washed and chopped
4 to 6 large onions ( Sibuyas de bumbay or Spanish onion ) chopped into small bits ( fried into golden brown for toppings)
plus 1 whole Onion for broth
10 to 20 cloves of garlic chopped into bits ( this will be fried into golden brown for topping)
1 teaspoon of ground black pepper
3 to 4 medium or large carrots- julienne and blanched ( optional)
1/4 cup of fish sauce ( patis ) and 2 table spoon of soy sauce
1 medium size celery -chopped including leaves
1 whole radish ( labanos/ rabanos) sliced
1/2 kilo of cabbage ( Baguio cabbage or ordinary cabbage) shopped into smaller bits
small dash of pork or chicken floss for toppings ( optional )
1 table spoon of rock salt (opt out, if you’re going to use chicken broth cubes)
few slices of ginger about 100 grams
few slices of fresh chillies -chopped (optional )
1.) Start to prepare cooking pot by pouring 4 (w/out broth cubes) to 6 (w/ broth cubes) liters of water by boiling.
2.) After 2 to 3 minutes minutes, add chicken
3.) Add some chopped celery , 1 whole onion , 1 whole carrot, 1 radish , slices of ginger into the water in order to add more natural flavors to the stock
4.) Add the fish sauce, rock salt and soy sauce to the stock.
5.) Keep the lid closed , checking them from time to time and getting rid of any any floating fats or sebo/oil and scum on top of the soup. It will take between 45 minutes to 60 minutes to cook the entire chicken and vegetables w/ broth cubes and it will take anywhere from 90 mins to 120 mins (slow cooking) to extract the chicken flavor without using chicken broth cubes.
6.) Turn off the heat and leave the chicken stock for another 15 to 30 minutes let it sit to add more flavor to the stock and meat.
7.) Remove the chicken and slice and or shred them into bits. .
8.) In a wide individual serving bowl, arrange the cooked noodles, chopped cabbage, carrot strips, boiled egg, chicken, spring onions, toasted garlic and pork/ chicken floss. Pour-in the hot broth.
9.) For those who wanted a extra spice to their Chicken Mami- You can add a little grounded pepper and sliced chilies
1.) Prepare a frying fan using as 2 to 3 tablespoon of vegetable , corn , canola or olive oil (depending on what is available in your kitchen)
2.) After 2 to 3 minutes – add the shredded chicken skin and deep fry them into golden brown color similar to chicharon – they can be added as additional toppings to the mami .
3.) Fry the chopped onions first then add the chopped garlic -wait for a few minutes until golden brown .
4.) Thinly chopped the Baguio Cabbage or ordinary cabbage – you can serve them fresh or slight blanched .
Suggestion: The toppings can be presented under small serving plate , small bowl for pork/ chicken floss, fried garlic , fried onion , chopped cabbage , chopped carrots this will be much easier for those people to manage what toppings they wanted. – parang Korean style !
Note: These is our family style chicken mami recipe and we sometimes change some of the ingredients depending on the availability and some budgetary restrictions. We also like our chicken mami to have more garlic, fried onion and a little spicy