This is an updated recipe that supersedes the version originally published in 2006.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Place the chicken thighs in a pot and pour in just enough water to cover. Bring to the boil and allow to boil for five minutes.
Scoop out the chicken thighs and rinse to remove any scum attached to them.
Discard the water and clean out the pot.
Return the chicken to the pot and, again, pour in enough water to cover them. Add a tablespoon of salt and a few pinches of pepper.
Bring the water to a simmer and braise the chicken thighs for about 15 minutes.
Scoop out the chicken and move to a plate to cool.
Pour the chicken bone broth into the pot and bring to simmering point. (If you don't have chicken bone broth, the cooking time for the chicken mami will be longer. Throw in raw chicken bones into the pot and pour in about six cups of water. Add more salt and pepper. You'll want to throw in a whole shallot too as well as a few cloves of garlic. Simmer the bones for 30 minutes.)
Meanwhile, prepare the noodles. If using fresh, blanch and drain. If using dried, cook in lightly salted water then drain.
When the chicken broth is simmering (or, if making chicken broth from scratch, the broth is ready), taste and adjust the seasonings.
Place the mushrooms and vegetables in a kitchen spider and blanch for about a minute.
Divide the noodles, mushrooms and vegetables among three bowls. Debone the cooked chicken thighs, tear up the meat (or slice with a knife) and divide among the bowls too.
Pour simmering chicken bone broth into the bowls.
Top the bowls of chicken mami with sliced scallions and toasted garlic before serving.