Chicken Mami

Instructions

Boil water in a pot. Place chicken and boil until tender. Shred the chicken and set aside. Keep the stock.

Wash miki noodles approximately two times with cold water. Drain and set aside.

In a wok, saute onion and garlic. Add shredded chicken and saute for few a minute. Pour in water, stock, and place in cabbages. Season with fish sauce and a dash of pepper. Simmer and bring to boil until cabbage is half cooked.

Blanch miki noodles and place in a soup bowl. Pour the soup over noodles and sprinkle with chopped kinchay. Garnish with sliced hard boiled egg and fried tofu on the top.

Serve hot with drops of calamansi or lemon.

Enjoy your Chicken Mami Noodles!

The Goods

Difficulty: ................. beginners
Preparation: ............ about 15 minutes
Servings: ................. 3

Ingredients

250 g miki noodles or egg noodles blanched
300 g tofu or tokwa fried and cut into cubes
1/2 kilo chicken breast boiled and shredded
1 cup chicken stock
2 cups water
1 small onion chopped
3 cloves garlic minced
2 stalk kinchay chopped
1 hard boiled egg sliced
3 tbsp fish sauce
a dash of pepper

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