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How to Cook Chicken Mami - Canton Style


This chicken mami dish is simple to make and it requires only a few minutes to prepare.

You can make it with beef, wonton, or pork. But today, let's use chicken because it's the only available in my fridge.

Let us start by preparing recipe.



INGREDIENTS


1/2 kilo egg noodles

1/4 kilo chicken, use breast part

5 cloves garlic, minced

1 medium onion, chopped

1 medium carrot, chopped

1 medium baguio pechay, sliced (I used pechay)

1 tbs oyster sauce

4 cups chicken stock

2 tablespoons vegetable oil

salt, to taste

4 eggs



COOKING PROCEDURE

-Boil the chicken until tender or for 30 minutes. Take out all the impurities in the stock to create a clear stock.

-Separate the chicken from the stock and remove from the bones and shred.

-Put the oil in a pot/pan, wait until the oil is ready.

-Saute garlic and onion, add the vegetables and chicken. Pour in the chicken stock and oyster sauce then let it boil.

-Add the egg noodles and cook for 10 minutes.

-Crack the eggs and add directly to the noodles. Wait until the eggs get cook.

-Season, if needed.




Garnish it with garlic bits in oil.

Serve hot.


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