Mami

Wheat egg noodles in a broth kept clear by cooking them somewhere else.

Chicken, Egg. Not vegetarian — contains chicken, chicken broth.

Ingredients

• 400 g fresh wheat egg noodles
• 600 g chicken thigh, on the bone
• 2 litres chicken broth
• 1 thumb ginger, sliced
• 30 ml soy sauce
• 1 teaspoon salt
• 4 eggs, hard-boiled and halved
• 4 spring onions, sliced
• 4 tablespoons fried garlic

Method

1. THE NOODLES ARE COOKED IN WATER, NOT IN THE BROTH, and this is the only instruction on the page that matters. Wheat noodles shed starch; cook them in the broth and you get a cloudy, slightly thick soup instead of a clear one.
2. Simmer the chicken in the broth with the ginger for 40 minutes. Skim.
3. Lift the chicken out, take the meat off the bone in large pieces, and season the broth with the soy and salt. Keep it at a bare simmer.
4. Boil the noodles in a separate pan of water, 2 to 3 minutes for fresh, then drain and divide between four deep bowls.
5. Lay the chicken and the halved eggs on the noodles and pour the hot clear broth over.
6. Spring onion and a heaped spoon of fried garlic on each. The fried garlic goes on at the table, not into the pot.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes