Chicken mami is actually chicken noodle soup which became popular in the Philippines because of the Chinese immigrant named Ma Mon Luk. It is one of the varieties of mami soup invented by Ma Mon Luk and other consists of pork, beef, wontons and pig innards. There are also varieties of chicken mami and you can also include vegetables like shredded pechay baguio.
Chicken Mami: A Comforting Bowl of Filipino-Style Noodle Soup
There’s something about a steaming bowl of chicken mami that instantly takes me back to my childhood. I remember those rainy afternoons in Tondo, when my Uncle Mario would bring home a bag of fresh egg noodles from the local market. My auntie, always armed with her trusty pot, would start preparing a rich, savory broth that filled our home with the most comforting aroma.
The Story Behind Chicken Mami
Chicken mami, essentially the Filipino take on chicken noodle soup, traces its roots back to Chinese immigrant Ma Mon Luk. He was not only a humble street vendor but also a culinary innovator. His mami creations—whether made with chicken, beef, or pork—quickly won over the Filipino palate. What makes this dish stand out is its clear yet flavorful broth, simple yet hearty toppings, and the perfect chew of egg noodles that make every bite satisfying.
Growing up, my Lola Ester would tell us how she used to eat a bowl of mami after school, back when mami stalls were small carts pushed by hardworking vendors. Even now, many decades later, this dish remains a staple in carinderias and noodle houses across the Philippines.
How to Make a Bowl of Chicken Noodle Soup Like a Pro
The secret to a great bowl of this iconic chicken noodle soup lies in the broth. I still remember my older cousin, Ate Lani, insisting that we should never rush the broth. She would let the chicken simmer gently, coaxing out every bit of flavor from the bones.
Start by boiling a few pieces of chicken breast in a pot of water until the meat is tender. Once cooked, remove the chicken, debone it, and shred the meat into bite-sized pieces. Don’t throw out the water—this is your golden broth.
To enhance the flavor, add chopped onions to the simmering broth and season with salt. Some home cooks swear by a dash of MSG for that authentic paresan flavor, but if you prefer to skip it, a pinch of sugar or a splash of fish sauce works just as well.
The Perfect Toppings for a Classic Chicken Mami
A bowl of chicken mami is all about balance. The springy egg noodles serve as the perfect base, soaking up the flavorful broth while still retaining their bite. I always make sure to top my noodles with a generous serving of shredded chicken, just like how my Tita Rosie used to do it. She would fry garlic until golden brown and sprinkle it on top, adding that irresistible crunch and aroma.
Egg strips bring a subtle richness to the dish, while chopped spring onions give a fresh contrast to the savory broth. If you want to elevate your mami experience, crack a raw egg on top of your steaming bowl before serving—this small trick adds a luscious silkiness to every sip.
Why These Techniques Work
There’s a reason why slow-simmered broths taste better: gentle cooking allows the natural flavors of the chicken bones to infuse into the liquid, resulting in a clearer, more flavorful broth. Adding onions enhances the sweetness, while seasonings like salt and fish sauce bring out the umami notes. Frying garlic separately ensures that it retains its crisp texture, giving contrast to the soft noodles and tender chicken.
A Special Twist to Your Mami
Although the classic version is already a complete meal on its own, my brother, Jun, likes to add a handful of shredded pechay baguio for extra texture and nutrition. Some cooks also include a spoonful of chili-garlic oil for heat, while others swap egg noodles for wonton noodles for a lighter bite.
No matter how you choose to customize it, one thing remains true — chicken mami is more than just a bowl of noodle soup. It’s a dish steeped in history, tradition, and the warmth of home-cooked comfort. Whether you’re having it on a rainy evening or after a long day, this Filipino classic always feels like a hug in a bowl.
How to Cook Chicken Mami
Ingredients
- 230 grams egg noodles cooked as per package direction
- 1 whole chicken breast cooked and flaked
- 7 cups chicken broth
- 1 pc large onion chopped
- 1 Tbsp. MSG or granulated seasoning
- 5 cloves garlic sliced thinly and fried
- a few sprigs of spring onions chopped
- salt to taste
- 1 egg beaten and fried sliced into thin strips
Instructions
How to Make Chicken Mami:
- Boil chicken breast in 8 cups water until tender. Debone and flake the meat. Reserve the broth.
- Add chopped onions to chicken broth from the boiled chicken breast, season with salt and MSG. Then bring to a boil.
- Place noodle in a deep bowl. Top with flaked chicken meat, fried garlic, and egg strips.
- Pour in hot chicken broth and sprinkle chopped spring onions on top. Serve hot.
- To make a special mami, add 1 piece unbeaten raw egg on top of your hot mami before serving.
Notes
Cooking Tips:
Slow-Simmer the Broth for Maximum Flavor
A rich and flavorful broth is the heart of a good chicken mami. Simmering the chicken bones gently for at least an hour allows the natural collagen and flavors to infuse into the broth, giving it a deep, savory taste. Avoid boiling too rapidly, as this can make the broth cloudy instead of clear and golden.Use Fresh Egg Noodles for the Best Texture
Fresh egg noodles give chicken mami its signature chewiness and absorb flavors beautifully. Before adding them to your bowl, blanch them in hot water for a few seconds to remove excess starch and prevent them from becoming gummy. If using dried noodles, cook them separately and rinse with cold water to maintain their springy texture.Enhance Flavor with Garlic and Spring Onions
A simple topping of crispy fried garlic and freshly chopped spring onions can take your chicken mami to the next level. The garlic adds a nutty, aromatic crunch, while spring onions bring a hint of freshness that balances the rich broth. To make perfect fried garlic, cook it slowly over low heat until golden brown, then drain on paper towels to keep it crisp.
