Make your own Chicken Mami

Chicken Mami is one of our childhood food fares. If it’s warm, serve Halo-halo but if it’s cold, serve arroz caldo or this. Since we don’t eat pork, my father always treated us then with this noodle soup instead of the popular Lapaz Batchoy which has pork broth and pork chicharon in it. We don’t eat pork at home but we do love vegetables a lot. He would line up vegetables, chicken strips, spring onions, toasted garlic in bowls and a big soup pot of broth. It was like having eat-all-you-can or buffet fare which was a fad pre-pandemic and even today despite the health protocols. The secret in this dish is the broth. If it can be made beforehand, it is much more better so it would taste great. Here’s how to treat your family at home with eat-all-you-can style.

Chicken Breast

Fresh Pancit (small size or medium)

Vegetables like carrots, cabbages, onions

Worcestershire, fish and soy sauce

Mushroom seasoning

Salt and pepper to taste

Toasted Garlic 

In a big pot, boil chicken breast until meat is tender. Keep the soup under medium fire.

Remove from breast and let cool. Strip the meat and return the bones in the broth. Let boil under low fire for an hour.

Prepare vegetables into strips. Wash the fresh pancit.

Switch to high fire to briskly boil the soup. Place the pancit in a strainer just big enough to fit in the soup pot, let stay for at least 5 minutes and try to separate the noodles from each other as they tend to lump together in the packaging. Strain the pancit and set aside in a serving bowl.

Next, place the green vegetable in the strainer and boil in the broth for 5 minutes or just until crunchy but tender. Do this with carrots.

 Place vegetables of different color in separate bowls.

Return to low fire, add the sauces and seasonings as well as some garlic to the broth.   

Have a taste test of the broth and let it come to boil again.

Transfer pot in the dining table. Arrange noodles, chicken, vegetables, toasted garlic bowls in a queue. 

In a serving bowl. Put noodles, chicken, vegetables and garlic. Then ladle soup broth. Serve hot.  

 

TIP: Use spring onions or chives to garnish the soup.