Comments on: Chicken Mami (x2) a la Marketman

By: Jean

Jean — Fri, 21 May 2010 15:12:51 +0000

I love mami–it’s one of the dishes I fondly remember as a child in the Philippines. Growing up in the U.S., I think we had it occasionally at a local restaurant but it was never the same. Your version looks great.

By: Clarissa

Clarissa — Thu, 20 May 2010 07:59:55 +0000

now i kinda feel sad cuz i never had mami from scratch before. I grew up eating the instant noodles and actually crave them whenever i pass by the noodle aisles in the grocery. the “preservative” smell of the noodles make me hungry :) and i’ve come to a point that i have other recipes for the instant noodles besides the instructions on the packet.

By: Marketman

Marketman — Wed, 19 May 2010 21:36:59 +0000

rina, I haven’t tried efuven in this broth, but I have cooked with efuven noodles before. I think they would make a lighter feeling soup as efuven are thinner, and that might work very well with this broth… taking it closer and closer to a batchoy like soup… :) susie, thanks for that broth recipe, will have to try adding shaoxing next time…

By: rina

rina — Wed, 19 May 2010 04:27:24 +0000

MM have you tried using efuven noodles?

By: atbnorge

atbnorge — Tue, 18 May 2010 23:15:19 +0000

This is a definitive winner!…I love soups like this when I am down with a 72-hour migraine attack. Then when I am out of the attack, I celebrate with pancit guisado without the soy sauce and all other fermented condiments.

By: Markus Strahl

Markus Strahl — Tue, 18 May 2010 21:43:05 +0000

Great idea, and yes, chicken chicharon would be a nice topping!!!!

By: Mila

Mila — Tue, 18 May 2010 14:56:32 +0000

Connie C, I love that idea, chicken chicharon would be a nice topping.

By: iya

iya — Tue, 18 May 2010 08:43:53 +0000

i love chicken mami! this used to be my afternoon merienda treat every saturday when i was a kid– whenever i’m doing my school projects! love it hardboiled egg and fried garlic bits.

By: Susie

Susie — Tue, 18 May 2010 06:54:52 +0000

This is the base of Chicken Mami here in the house (and any other Chinese-style soup):

9 Cups cold water
1 kilo (a mix of) chicken backs, necks, and wings
1 Cup XioShing wine (Chinese rice wine) or something similar like sake
6-8 slices of ginger, lightly smashed
6 scallions, trimmed a bit and smashed

1. Pour water over the chicken pieces,XIoShing rice wine, ginger, and scallions and bring to a boil. Reduce the heat to low and simmer for about 2 hours.
2. Strain and use as needed.

By: sonny sj

sonny sj — Tue, 18 May 2010 05:49:05 +0000

@jdawgg – The Ma Mon Luk branch across Stella Maris is no longer around. The building housing the mami house has been demolished, as entire block is being redeveloped by the Aranetas. A cluster of high-rise buildings, nearing completion, now occupy the area.