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Serve Mami in a deep tureen. Serve a saucer of sweet soy sauce with a squeeze of kalamansi or lime.
Mami (Photo by Robert Velasquez)
From Sagana by G.B. Korten (2015)
Ingredients
2 teaspoons oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 minced onion
2 cups julienned chicken
1/3 cup julienned carrots
4-6 cups chicken broth/stock or hot water
1-2 cups egg noodles
Salt and pepper
Garnish
1-2 cup chopped scallions
1 saucer of soy sauce
Lime or kalamansi juice
Procedure
Saute garlic, ginger and onion in oil in a stockpot at medium heat.
Stir julienned chicken and carrots.
Pour 4 cups of heated chicken broth or hot water.
Cook, pot covered, on medium heat. Keep a pot of hot water nearby to add to broth if needed.
Soak a package of flat egg noodles, canton or mami (available in Asian stores), in a bowl of cold water. Linguini noodles can be used as substitute.
Add noodles when broth is boiling. Cook until noodles are very soft. When one bites into the noodle, it must just melt in one's tongue.
Season with salt and pepper.
Garnish with chopped green scallions.
Serve Mami in a deep tureen. Serve a saucer of sweet soy sauce with a squeeze of kalamansi or lime.
G. B. Korten wrote Sagana after she earned a certificate in basic cuisine at the Le Cordon Bleu in Paris. The second of five books she has published, this book is now part of the Le Cordon Bleu’s list of recommended International Culinary Books. A resident of Massachusetts, G. B. Korten is also a travel agent and an artist. She has a nursing degree from the University of the Philippines.