Chicken Mami
Prep time
Cook time
Total time
Yield: 4 to 6 Servings
  • 1 (16 ounces) package fresh egg noodles
  • 6 to 8 cups homemade broth
  • 2 cups cooked chicken meat, shredded
  • fried garlic bits
  • ½ cup green onions, ends trimmed and chopped
For the Homemade Broth
  • 1 tablespoon oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 3 pounds cut-up chicken or combination of chicken wings, thighs, neck and back bones
  • 4 to 6 quarts boiling water
  • 2 medium carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 1 tablespoon salt
  • fish sauce to taste
For the Fried Garlic Bits
  • 1 head garlic, peeled and minced
  • ½ cup oil
  1. In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and rinse with cold water. Drain well and divide equally into bowls.
  2. Add chicken meat and pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
For the Homemade Broth
  1. In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 15 to 20 minutes or until chicken releases its juices.
  2. Raise heat to high and add boiling water. Add carrots, celery, bay leaves and peppercorns. Season with salt. Skim scum that accumulates on top. Lower heat again and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
  3. With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
  4. Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics. Return to pot and bring to a boil. Season with fish sauce to taste.
For the Fried Garlic Bits
  1. In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
Recipe by kawaling pinoy at