Tinola Chicken Mami

Ingredients for Tinola Chicken Mami

• 1 lb boneless chicken breasts
• 1 lb fresh Miki noodles
• 1 cup fresh malunggay leaves
• 3 thumbs ginger, julienned
• 3 boiled eggs
• 1/2 small green papaya, sliced into strips
• 1 medium yellow onion
• 8 cloves garlic, pounded
• 1 Knorr chicken cube
• 5 cups water
• 6 tablespoons cooking oil
• 2 to 3 tablespoons fish sauce (patis)
• 1/4 teaspoon ground black pepper

How to cook Tinola Chicken Mami

1. 1.Blanch Miki noodles in boiling water for 20 to 30 seconds. Drain and divide among serving bowls.
2. 2.Heat oil with garlic over medium heat, stirring until medium brown. Remove garlic and reserve for topping.
3. 3.Sauté onion and ginger in the remaining oil with black pepper until the onion softens.
4. 4.Add water and bring to a boil. Add chicken, cover, and cook over medium heat for 35 minutes.
5. 5.Remove chicken, cool slightly, and shred. Add chicken cube and papaya to broth; cover and cook 10 minutes.
6. 6.Add malunggay and fish sauce; cook 3 to 5 minutes. Top noodles with chicken and egg, ladle over broth, and finish with fried garlic.