My aunt is recovering from knee replacement surgery. While I had visited her when she was in the hospital, I have yet to make a home visit. But, I am going today. Traditionally, when our family goes to visit someone who is recovering at home, we don’t go empty handed. Whether it be a card, a plant or flowers. Since I know my aunt cannot get around to cooking meals, I thought I would bring her some Filipino-style chicken noodle soup — or “Chicken Mami.” See, my aunt doesn’t really like Italian pastas. But she does like the thin, long egg noodles. Mami is traditionally served in a light broth and garnished with several ingredients. It’s highly regarded as a comfort food in the Philippines.
1 15-ounce package fresh egg noodles
6 to 8 cups homemade chicken stock
1/2 pound boneless chicken breast
2 tablespoons soy sauce or patis
salt and freshly ground black pepper to taste
3 large eggs, hard-boiled and halved
6 cloves garlic, crushed and fried
2 stalks spring onions, green and white parts chopped
1 cup carrots, thinly sliced
1 cup cabbage, thinly sliced
Cook egg noodles according to package instructions. Drain and divide equally into six bowls. Bring homemade chicken stock to boil in a stockpot. Add chicken breast and continue to cook until chicken is cooked through. Remove chicken breast and shred with a fork. Divide equally into the bowls of noodles. Add soy sauce or patis to stock. Season with salt and freshly ground black pepper to taste. Bring to boil. Ladle stock into the bowls of noodles. Garnish with hard-boiled eggs, fried garlic, carrots and cabbage. Top with green onions.