I never really enjoyed eating instant mami, save for some time when I really don't have a choice. Well, everything instant has an original source. Have you ever tried making your own chicken mami? Here's how we do it..
1/2 tsp ground pepper
1 tbsp salt
3 tbsp soy sauce
1 thumb size ginger or 1 tbsp ginger powder
1 tsp sugar
1/2 kg chicken, cut into serving pieces
1 tsp garlic minced
1 whole onion, chopped
2 tbsp cooking oil
1/4 kg pork liver
2 packs mami noodles
1 whole pechay baguio cut into strips
1 whole carrot cut into strips
2 stalks onion springs cut into very small strips
1 whole garlic, minced and fried
3 whole eggs, hard boiled and cut into strips
optional: ground chicharon
1. Place chicken inside saucepan with enough water to cover the lot. Add salt, pepper, soy sauce, ginger and sugar. Cook to boil and simmer for 10 minutes. Drain chicken and keep the stock. Cut chicken meat into small strips. If there are any leftover chicken bones, put them back into the stock as it will add chicken flavor to it.
2. Boil pork liver in salted water and drain. Cut into small strips.
3. Blanche pechay baguio and carrot strips. Arrange pechay baguio, carrots, spring onions, fried garlic, ground chicharon and eggs in serving plates.
4. Saute chicken and pork liver strips in onion and garlic until chicken is golden brown. Arrange in a serving plate as well.
5. Blanche mami noodles and place into serving bowls, around 2 cups each. Add a helping of chicken, pork liver, pechay baguio, carrots, onion springs, fried garlic, ground chicharon and eggs on each bowl.
6. Heat stock to boil, then switch to low fire to keep the stock hot. Add more salt depending on taste. Pour enough stock to cover mami and other ingredients. May serve 10.
Try this one for the rainy days!