Ernest Reynoso Gala

CHICKEN MAMI

Chicken Mami Soup
by Ernest Reynoso Gala

A)
4 whole chicken breasts — 1 -1/2 kilos
12 cups water,
3 tbsps. chicken powder or 4 chicken cubes
1 tbsp. rock salt
1-1/2 tsp. white pepper

B) 1 kilo fresh mami noodles, blanch 2 minutes in 8 cups boiling water. Drain.

C) For the topping:
1/4 cup spring onions
Optional: 8 pieces dried Chinese mushrooms (shiitake). Wash, soak in water 15 minutes. Remove stem. Add to letter A when cooking.

D) Put letter “A” in a deep soup pan. Cover and let boil, then simmer 30 minutes. Turn off fire . Remove chicken breasts and cut into 1/2-inch wide long strips.

E) Put noodles in 8 2-cup capacity soup bowls. Top with chicken, spring onions, boiling broth (Letter A).

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