This is a hurried-up version of chicken mami or Chinese style chicken noodle soup. If you want the more complete version, click here.
I read somewhere that it is only in the Philippines where Chinese style noodle soup is known as “mami”. That was after a Chinese immigrant put up Ma Mon Luk in Manila, a humble restaurant specializing in noodle soups and siopao (steamed dumplings). Anyway, I had this for lunch today. My husband was home sick but didn’t feel like eating lunch. I brought him some chicken broth and green tea in the bedroom and then I had a huge bowl of Chinese mami in the kitchen.
2 c. of broth
a few slices of chicken breast
fresh egg noodles
a few stalks of pechay (pei tsai or bok choy)
Cooking procedure :
You need a very flavorful broth to make this dish work. I actually boiled a whole chicken with lots of vegetables in preparation for dinner (the immortal nilagang manok or boiled chicken and vegetables). I just cut off a few slices of meat from the beast to make my chicken mami. For more detailed instructions on making a rich and flavorful broth, see my entry on homemade broth.
Place the fresh egg noodles on a strainer and pour boiling water on them to remove the excess oil and salt. Place in a bowl.
Chop the pechay and add to the noodles. Arrange the slices of chicken breast meat on top.
Heat the broth until it boils. Pour immediately into the bowl. Let sit for two to three minutes to wilt the pechay before eating.
Note: For added decadence, you can crack a raw egg into the bowl right after pouring in the broth.
[tags]chicken+soup, chicken+noodle+soup, soup+recipe, food, cooking, food+blog, cooking+blog, Food+and+Drink[/tags]