Homey Chicken Mami

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Back when I and my four siblings were growing up, my father used to make us Chicken Mami. We love how we mix our own pancit, vegetables and chicken bits and add broth to the mixture. We used to queue as we gather our bowl of ingredients.  So, I made Chicken Mami to feed my visiting nephews. They enjoy the queuing and the idea that they get to mix their own bowl of soup.

The Vegetables 
1 kg Fresh Pancit or egg noodles, medium or small size
200 g Chinese Pechay, cut into strips
200 g cabbage, cut into strips
1 big carrots, julienned
100 g Baguio beans, cut slantly for quarter of an inch thick

The Chicken
1 kg chicken breast
Water

Condiments
Sauce:
1/3 cup Soy Sauce
1/3 cup Worcestershire Sauce
1/4 cup Patis or Fish Sauce
Ground Pepper

Toppings
No-pork Chicharon, crushed into pieces
Spring Onions, chopped
Chili Toasted Garlic




Preparation: 

The Vegetables 
1 kg Fresh Pancit or egg noodles, medium or small size
200 g Chinese Pechay, cut into strips
200 g cabbage, cut into strips
1 big carrots, julienned
100 g Baguio beans, cut slantly for quarter of an inch thick

The Chicken
1 kg chicken breast
Bay leaves
Water

Boil water in a deep pan where you can easily place the strainer. 

Place the Pancit in a strainer and dip in the boiling water for three minutes. Remove and Drain. Set aside in a serving dish.

Repeat each procedure for each vegetable but for a blanching of 30 seconds for the leaves and a minute only for the carrots and Baguio beans. Set aside each vegetable in separate serving dishes.

In the same deep pan, add more water if necessary. Add the Chicken breast. Let boil in high fire until chicken is tender. Switch to low fire.  

Remove the chicken breasts and let cool. Strip the chicken breasts one at a time. Return the bones in the boiling water. Add bay leaves. Still let it boil on low fire.


Condiments
Sauce:
1/3 cup Soy Sauce
1/3 cup Worcestershire Sauce
1/4 cup Patis or Fish Sauce
1/16 cup Sesame oil
Ground Pepper

For condiments, Mix all ingredients and shake. Serve in a bowl or liquid jar.

Toppings
No-pork Chicharon, crushed into pieces
Spring Onions, chopped
Chili Toasted Garlic

Place each topping in a serving dish.


In the table, arrange the elements of Chicken Mami for easy navigation. From Left to Right, place empty bowls. Then line up the fresh pancit, then the vegetables, then the chicken, then the piping hot chicken stock, then the condiments and toppings. 

See my video on how I gathered the elements for my bowl of Chicken Mami, here.








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