Chicken Mami

 

Though it’s already summer, the weather seems to bring cold breeze from time to time.  And sometimes we want to eat something yummy and hot.  Chicken Mami is perfect for this kind of weather.

Ingredients:

½ kg Chicken Breast
½ kg Fresh Miki (thin round noodles)
1 pc Medium Onion (minced)
2 tbs Garlic (minced & roasted)
2 pc Boiled Eggs (sliced)
1 cup Chicharon Baboy (crashed)
1 pc Knorr Chicken Cube
2 tbs cooking oil
5 liters water
1.5 liters Chicken Stock
Spring Onions (minced)
Fish Sauce (patis)
Powdered Blackpepper

Procedures:
A.  Preparing the chicken

1. Boil chicken in 2.5 liters of water until cook. Remove bubbles when boiling.
2. Remove chicken from stock, cool down and set aside the stock.
3. Shred chicken into bite size and set aside.

B. Preparingthe noodles

Fresh noodles have poignant scent that needs to be lessened when serving, to do this follow these simple steps:

1. Wash noodles in top water.  Separate noodles carefully and drain.
2. Boil 2.5 liters water and blanch the noodles then drain.
3. Run top water unto noodles and drain.  Set aside.

C.  Preparing the soup

1. In a sauce pot, preheat oil and sauté onion.
2. Add chicken stock, chicken cube and bring to boil.
3. Season to taste w/ fish sauce and powdered blackpepper.

D.  How to serve

1. Arrange noodles(serving proportion) in a serving bowl.
2. Top it with chicken, spring onion, roasted garlic, boiled egg & chicharon.
3. Fill the bowl with hot soup.
    
4. Serve while hot.

Makes 4-5 servings

Tip:  Do not let the noodles stay too long in boiling water when blanching.  It will overcook the noodles.

Hototay

Hototay soup, originally, is a Chinese soup.  It is a combination of meat-and-vegetables with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs.  It requires a lot of time in terms of preparation. The ingredients will undergo the cutting, chopping,slicing and mincing efforts.  

But my version of Hototay soup is simpler and easy to prepare.  Have fun cooking!

Ingredients:

250 g.  Pork Lomo (strips)
100 g.  Baguio Beans (diagonally sliced)
100 g.  Sitsaro
100 g.  Cauliflower (sliced)
1 pc.  Medium Carrot (diced)
1 pc. Medium Red Bellpepper (sliced into squares)
2 stalks Celery (sliced into small parts)
1 pc Medium Onion(minced)
2 cloves Garlic (minced)
60 g. Knorr NIDO Oriental Style Real Chinese Soup
1 pc. Medium Egg
6-8 cups Water
1-2 tbs. Cooking Oil
1 tbs.  Fish Sauce (Patis)
powdered black pepper (optional)
1 dozen Quail Eggs(boiled & peeled)


Procedures:

1. In a mixing bowl, dissolve Knorr NIDO Oriental Style Real Chinese Soup in 3 cups of water.  Set aside.
2. In a sauce pan, preheat oil and sauté garlic, onion, pork & carrot.
3. Add  3 cups water and bring to boil.
4. Add Knorr mixture & simmer for 2 min. with constant stirring over low-medium flame.
5. Add remaining ingredients except the medium egg and quail eggs.
6. Simmer for another 2 min. with constant stirring over low-medium flame.
7. Season to taste, add patis and powdered black pepper.
8. Crack & add egg and stir.
9. Turn off flame and add quail eggs
10. Serve while hot.

 Makes 5-6 servings.


Tip:  If the consistency of the soup got thicker after adding the egg add 1 more cup of water and stir.