I enjoy eating mami especially during cold days. I want my chicken mami to taste like those so-called "derty mami" (note of the letter E, not I) sold at side walks. However, everytime I tried to cook mami at home, the noodles easily absorbs the soup, losing its brittleness. And so to resolve this, you need to boil the noodles separately and not too long. So here are the ingredients:
Chicken, Bok Choy (Petsay), Garlic, Carrots, Salt, Fish Sauce
1. Fry the garlic until it becomes golden brown and crispy. Put in a separate container.
2. On the same pan where you cook the garlic, fry the chicken meat with less oil. Be careful not to overfry it.
3. Add water, salt and fish sauce to it. Boil it until you get your desired chicken soup taste.
4. While the soup is boiling, add the carrots and Bok Choy (petsay) and let it cook for a minute. Be careful not to overcook these vegetables to retain their brittleness. Remove them from the pan after a minute.
5. To serve, put the noodles first, and then the chicken. Followed by the vegetables and then the garlic. Finally, add the soup.
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