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Tinola Chicken Mami is an interesting dish to try. You might not have an idea yet on how it taste like, so I will describe it briefly. It is a delicious and healthier chicken mami version that taste like chicken tinola. You can have it anytime of the day. In my case, I sometimes have it for breakfast on cold days. It keeps me warm and gets me ready to start my morning right.
When I was living in the Philippines, I remember having chicken mami for lunch or sometimes for meryenda. I enjoy it more when it is topped with lots of toasted garlic. I also like squeezing a piece of calamansi over it because it makes the dish taste fresh.
Tinola chicken mami is no different from the regular chicken mami. You can enjoy this dish with toasted garlic and calamansi. The difference is probably with the extra ingredients; since this is somewhat a combination of chicken tinola and chicken mami, it contains malunggay and sliced of green papaya. It also makes use of ginger. It is both healthy and yummy. What can you ask for? Rice maybe, or maybe not. It all depends on your preference. I prefer having it with a piece of boiled egg.
How to Cook Tinola Chicken Mami
Making Tinola Chicken Mami is just like cooking tinolang manok. You just need to add fresh noodles, garlic, and boiled egg. Start by cooking the noodles. I used fresh miki noodles for this recipe. I use it a lot because it is very quick to cook. Simply boil a pot of water and submerge the fresh noodles in there for half a minute, and you are done. Discard the water and arrange the noodles in individual bowls.
The next thing to do is to make the toasted garlic. Well, it is really more of fried garlic. What I do is heat a good amount of oil in a pot and I add the crushed garlic as the oil starts to heat-up. This means that the oil is not completely hot when I add the garlic. Let me emphasize it: I am adding the garlic when the oil is not that hot yet. This will prevent the garlic from cooking quickly and reduce the chances for it to get burnt. In addition, it helps you cook the garlic evenly. Continue to cook the garlic between low to medium heat while occasionally stirring until it turns golden brown. Remove it from the pot and put it in a clean bowl.
Using the remaining oil, saute the onion and ginger . Pour water in the pot and let it boil. We will add the boneless chicken breast once the water starts boiling. Continue to boil the chicken until it is completely cooked and then remove the chicken from the pot. Shred the chicken meat using your hands and set it aside. Meanwhile, add chicken cube to the soup. The chicken cube is an important ingredient because it gives the soup the complete flavor of chicken that is needed for our tinola chicken mami to be successful.
The green papaya is added next and cooked for a few minutes until it gets tender. Malunggay and patis are added last. Note that at this point you should already have a bowl ready with noodles arranged in it. Also arrange some shredded chicken and a piece of boiled egg in the bowl. Scoop the tinola soup with veggies on the bowl using a ladle and top it with lots of toasted garlic.
Try this yummy Tinola Chicken Mami recipe. Let me know what you think.
- 1 lb. Boneless chicken breasts
- 1 lb. fresh Miki noodles
- 1 cup fresh malunggay leaves
- 3 thumbs ginger julienne
- 3 boiled eggs
- ½ small green papaya sliced into strips
- 1 medium yellow onion
- 8 cloves garlic pounded
- 1 Knorr chicken cube
- 5 cups water
- 6 tablespoons cooking oil
- 2 to 3 tablespoons fish sauce patis
- ¼ teaspoon ground black pepper
- Boil 8 cups water in a cooking pot.
- Add the fresh Miki noodles when the water starts to boil. Let it stay for 20 to 30 seconds. Remove the Miki noodles from the cooking pot, drain the water, and arrange the noodles in individual bowls.
- On a clean cooking pot, start to heat the oil. Add the garlic immediately while the oil is heating-up and let it brown while stirring. Continue to cook in medium heat until all the garlic pieces are medium brown. Remove the garlic from the pot. Set aside.
- Using the remaining cooking oil in the pot, saute onion and ginger. Add the ground black pepper. Cook until the onion is soft.
- Pour water. Let boil. Add the chicken breasts. Cover and cook in medium heat for 35 minutes.
- Remove the chicken and put in a clean plate. Let it cool down. Shred the chicken and set it aside.
- Add the chicken cube and green papaya into the cooking pot. Cover and cook for 10 minutes.
- Add the malunggay leaves and fish sauce. Cook for 3 to 5 minutes.
- Arrange the shredded chicken and egg on each bowl with noodles. Pour-in the soup with papaya and malunggay. Top with fried garlic.
- Serve. Share and enjoy!
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