Go Back
+ servings
Print Recipe
2.90 from 19 votes

Chicken Mami

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 4 servings


  • 1 package (16 ounces) fresh egg noodles/mami
  • 8 cups homemade broth
  • 2 cups cooked chicken meat, shredded


  • 1/2 napa cabbage, shredded
  • 1 large carrot, peeled and julienned
  • 4 hard-boiled eggs, peeled and halved
  • fried garlic bits
  • 1/2 cup green onions, ends trimmed and chopped

For the Homemade Broth

  • 1 tablespoon canola oil
  • 1 large onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 3 pounds bone-in chicken thigh meat
  • 2 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
  • 1/2 cup oil
  • boneless, skinless chicken breast


  • 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 drain well.
  • Divide noodles equally into bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.
  • Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.

For the Homemade Broth

  • 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, until it loses its pink. Lower heat, cover, and cook for about 8 to 10 minutes or until chicken releases its juices.
  • 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 simmer for another 10 to 15 minutes or until chicken is cooked through.
  • 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.
  • Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes is slightly reduced and flavor is concentrated.
  • Using a cheesecloth, strain liquid and discard bones and aromatics. Return the broth to the pot and bring to a boil. Season with fish sauce to taste.

For the Fried Garlic Bits

  • 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.