It's the Ber- months already! The start of cold rainy days! And, the start of the Christmas season (for Filipinos).
Usually, it is also accompanied by sickness and flu for some...
What's the best way to cure these symptoms? It's the hot chicken soup prepared by our loved ones!
But are you away from them? Then make your own!
Here's a Chicken Mami Noodles Soup or also called "pancit mami" (way better than the instant cup noodles!) from www.pinoyrecipe.net.
Ingredients:
Mami-Style Miki
• 2 small chicken breasts
• 2 liters chicken and vegetable stock
• 1 small cabbage
• 3 medium carrots
• 1 large stalk celery
• 1 large onion
• 250g miki noodles
• 3 pieces cloves
• 2 laurel leaves (bay leaf)
• 1 tbsp. oregano
• salt to taste
Toppings and condiments
• 3 hard-boiled eggs, sliced into 6 sections each
• 3 heads crushed fried garlic (approx)
• 2 stalks spring onion, thinly sliced or chopped
• calamansi slices
• ground black pepper
• fish sauce
Mami Cooking Instructions:
Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.
• Chop one carrot and a quarter of the cabbage.
• Julienne the rest of the carrots and thinly slice the cabbage.
• In a pot, cover chicken in stock or plain water.
• Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
• Add chopped carrots and cabbage. Let it boil till chicken is tender.
• Take out chicken so as not to overcook.
• Debone and return bones to the stock.
• Keep it on a low simmer till serving time.
• In a separate pot, boil around a liter of water.
• Drop the fresh noodles and let it come to a rolling boil.
• Take out the noodles as soon as tender but still with some resistance or al dente.
• Wash the noodles in cold or tap water. Drain.
• In the same pot used to cook the noodles, pour in one or two-servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.
• Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.
• Garnish with the toppings and season with the condiments as desired.
The over-all estimated cooking time is about 1 hour and 20 minutes.
You can experiment with your chicken noodle soup. You can use sotanghon instead of miki, or even macaroni. To make it healthier, try adding milk!
What's your version of chicken soup? Post it here in www.choosephils.com. Share your recipe!
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Recipe Source: www.pinoyrecipe.net
