Masuki mami is a deeply simmered chicken noodle soup finished with roast pork, chopped chicken, spring onions, and hoisin on the side.
4 hours 35 minutes · Serves 6
Ingredients for Masuki Mami
2 kg chicken frames
500 g boneless chicken thighs
12 cups cold water
1 large bunch spring onions
6 thick slices ginger
1/4 cup Chinese cooking wine
1 teaspoon white peppercorns
1 teaspoon sugar
Salt, to taste
500 g fresh yaka mien noodles or fat Chinese white egg noodles
500 g cooked roast pork
Chopped spring onions, for garnish
Hoisin sauce, as condiment
How to cook Masuki Mami
1.Bring a pot of salted water to a boil. Add the chicken frames and boneless chicken thighs and blanch for about 5 minutes, until the chicken turns white.
2.Drain the chicken, then rinse each piece under cold running water to remove scum and impurities.
3.Place the cleaned chicken frames and thighs in a large pot with 12 cups cold water, the spring onions, ginger, Chinese cooking wine, white peppercorns, and sugar.
4.Set the pot over low-medium heat and keep it at a gentle simmer without letting it boil hard. After 1 hour, remove the boneless thighs and set them aside.
5.Continue simmering the chicken frames for 3 more hours, adding water as needed so the chicken stays covered.
6.Strain the broth through cheesecloth into another pot for a clear stock, season with salt, and keep it barely simmering over very low heat.
7.Cook the fresh yaka mien noodles in a separate pot of boiling salted water according to package directions until al dente, then drain.
8.Chop the reserved chicken thighs into small pieces and slice the cooked roast pork.
9.Divide the noodles among bowls, ladle over the hot broth, and top with chopped chicken, roast pork, and chopped spring onions. Serve with hoisin sauce on the side.
