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Chicken Mami

A comforting Filipino noodle soup of fresh egg noodles in a clear ginger-scented chicken broth, topped with shredded chicken, pechay, a halved boiled egg and plenty of crisp fried garlic. Season it at the table with patis and a squeeze of calamansi.

SnacksMains25g+ protein8g+ fibre
60 min15 prep · 45 cookEasy903 kcalper serving
Chicken Mami

Instructions

  1. Rinse 150 g of bone-in chicken thigh and put it in a small saucepan with 500 ml of cold water, 15 g of sliced ginger, 1 smashed garlic clove and 1 of halved shallot. Bring slowly to the boil, skim off the grey froth, then lower to a bare simmer and cook uncovered for 40 minutes, the broth should stay clear, never rolling.
  2. While the broth simmers, lower 1 of egg into a small pan of boiling water and cook 8 minutes for a just-firm yolk. Cool under cold running water, peel and halve lengthways.
  3. Heat 2 tsp of vegetable oil in a small frying pan over low heat and fry the 2 thinly sliced garlic cloves, stirring, for 2-3 minutes until pale gold, pull them out before they darken or they will turn bitter. Drain the garlic chips on kitchen paper and reserve the garlic oil separately.

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Per serving

903kcal
58gprotein
119gcarbs
23gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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