Chicken Mami uses a deeply simmered chicken broth with tender noodles and classic toppings.
3 hours 45 minutes · Serves 6
Ingredients for Chicken Mami
3 kg chicken bones, including thighs and legs
3 large chicken thighs
1 large carrot, roughly chopped
1 tablespoon peppercorns
1 large celery stalk, roughly chopped
2 large onions
4 thin ginger slices
3 tablespoons toasted onions
3 tablespoons toasted garlic
Water, as needed
Salt, to taste
250 g fresh egg noodles
Toasted garlic, for serving
Chopped spring onions, for serving
Hard-boiled eggs, halved, for serving
Lemon, for serving
Freshly ground black pepper, for serving
Fish sauce, for serving
How to cook Chicken Mami
1.Split chicken bones to expose marrow. Simmer bones, thighs, carrot, peppercorns, celery, onions, ginger, toasted onions, and toasted garlic in 2 to 3 litres water for 45 minutes.
2.Remove thighs, flake the meat, and return their bones. Simmer remaining bones 2 hours, until very soft.
3.Strain broth, chill, remove hardened surface fat, then reboil with up to 2 tablespoons fat. Reduce for richness and season with salt.
4.Boil fresh egg noodles for 30 seconds, drain and rinse, then pour boiling water over them in the colander.
5.Divide noodles among bowls with chicken, spring onions, egg, and toasted garlic. Add hot broth; finish with pepper, lemon juice, and fish sauce.
