I remember dad serving me chicken mami when I was a sick child and beef mami when I was working for overnight projects during my college days. Now it’s me cooking for myself.
Chicken soup is the answer to all these inconsistent weather patterns in Beijing making me wickedly sick with a bad cold.Anyways, here is how I prepared mine using Chinese-style dry noodles instead of fresh noodles.
1 chicken breast
1 bowl of shredded cabbage
1 carrot, julienned
1 large onion, minced
3 packs of Chinese-style dry noodles
10 whole peppercorns
2 bay leaves
1/4 cup of fried garlic, golden brown and crispy
1/2 cup of chopped leak
patis (fish sauce)
In a pot, boil chicken in about 5-6 cups of water with peppercorns, bay leaves and a dash of salt until tender. Remove the chicken, debone and return the bones to the pot. Bring to boil. Add in the shredded cabbage and julienned carrots and boil until the vegetables are al dente. Take out more than half of the vegetables and set aside with the chicken meat and condiments.
Add the onions and about 2 tbsp of patis to the stock, add more water when necessary and continue to simmer the remaining vegetables and chicken bones for about 10 minutes or until you are ready for mealtime.
Add the noodles to the stock and cook until al dente. Transfer the noodles into serving bowls. Pour chicken broth to fill the bowls and garnish with vegetables, chicken, hard-boiled eggs, leek and fried garlic. Serve hot.
By the way, I like to really mix the yolks of the hard-boiled egg with my soup.