Wednesday, December 11, 2013

Chicken Mami - Filipino Chicken Noodle Soup

Chicken noodle soup is such a popular comfort food. It is served in so many ways in so many cultures.  From the popular Italian chicken noodle soup, to Chinese Won ton Chicken noodle soup to Vietnamese Pho chicken noodle soup, the alternatives are endless.

Another favorite of mine is the Filipino chicken noodle soup known as Chicken Mami.  This dish uses thick pancit flour noodles served with shredded chicken meat in chicken broth flavored with onions, garlic, cilantro, green onions and lime juice.  It is traditionally served with hard boiled eggs usually cut in half.  Simple, easy and very satisfying.

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 
Special Ingredient: Pancit Canton can be found in most Asian Markets.  I recommend the "Excellent Flour Stick Pancit Canton" brand for this dish.  It is also available at


1 Tablespoon Vegetable Oil
4 Garlic Cloves sliced
4 Cups Chicken Broth
1 Yellow Onion chopped
3-4 Chicken Thighs (boneless and skinless)
8 oz. Pancit Canton noodles
2 Tablespoons Lime Juice
1/2 Cup Cilantro chopped
1/2 Cup Green Onions chopped
3 Hard Boiled Eggs de-shelled and cut in half lengthwise (optional)
Lime wedges to serve on the side

In a small skillet place the vegetable oil over high heat until it shimmers.  Toss half the sliced garlic cloves onto the skillet and stir-fry until golden brown (about 3-4 minutes).  Set aside.

In a 3-4 quart pot, bring 2 cups of water and 4 cups of chicken broth to a boil.   Add the yellow onions, half the garlic and the boneless skinless chicken thighs to broth and let cook uncovered for 12 minutes.

While the chicken broth mixture cooks, bring 4 cups of water to a boil in a separate pot.  Add the pancit canton noodles to the boiling water and let cook for 8 minutes or until the noodles are al dente.  Strain the noodles from the water and set aside.

Reduce the chicken broth mix to a simmer.  Remove the chicken thighs from the broth and transfer the meat to a chopping board.  Using a fork shred the chicken meat into strips.  Return the shredded chicken meat to the simmering broth. Add the cooked pancit canton noodles to the pan.  Add the lime juice, half the cilantro and half the green onions to the pot.  Stir the ingredients together and let simmer for another 2 minutes.

Serve the noodle soup onto large bowls with additional cilantro and green onions toss on top. Add some fried garlic and 1 or 2 halves of the hard boiled eggs (optional) into the bowl and serve with lime wedges on the side.  I also like having this soup with a little Hoisin sauce or a little red chile sauce mixed in.  Enjoy.

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