How to Cook Chicken Mami
Chicken mami is a comforting Filipino noodle soup with a rich, savory broth, tender shredded chicken, and springy egg noodles, topped with crispy garlic and fresh spring onions.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Chicken Recipe
Cuisine: Chinese/Filipino
Keyword: chicken mami, chicken noodle soup
Servings: 2 servings
Calories: 213kcal
Author: Manny
- 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
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.
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. 