Chicken Mami

Step 1

In a deep pot over medium heat, heat oil. Add onions and garlic and cook until softened.

Step 2

Add chicken and cook, stirring occasionally, until it loses its pink. Lower heat, cover, and cook for about 8 to 10 minutes or until chicken releases its juices.

Step 3

Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns. Season with salt. Skim scum that accumulates on top.

Step 4

Lower heat again and simmer for 10 to 15 minutes or until chicken is cooked through.

Step 5

With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm.

Step 6

Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes or until slightly reduced and the flavor is concentrated.

Step 7

Using a cheesecloth, strain liquid and discard bones and aromatics.

Step 8

Return the broth to the pot and bring to a boil. Season with fish sauce to taste.

Step 9

In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

Step 10

In a pot over medium heat, bring about 4 quarts of water to a boil. Briefly plunge egg noodles for about 10 to 15 seconds, gently shaking to loosen. Remove from water and drain well.

Step 11

Divide noodles equally in bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.

Step 12

Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.