Yummy chicken mami

Main Dish
6 servings
20 min
30 min


Number of serving: 6
6 cups water

1 big yellow onion, chopped

1 small carrot, chopped

1 medium leek, sliced

1 big chicken breast

fish sauce

freshly ground pepper

a handful per serving of egg noodles

1 bulb garlic, chopped thinly & deep fried to golden brown

10 pieces shallots, sliced thinly & deep fried to golden brown

1 medium carrot, julienned

3 stalks celery, chopped

1 cup spring onion, sliced into bits

2 cups cabbage, sliced thinly

a handful coriander, chopped into bits

12 quail eggs, hard-boiled, shelled, cut into halves

freshly ground pepper


  • Boil the chicken breast in a pot with 6 cups water, onion,
    carrot, leek, fish sauce & pepper for an hour in low heat.

    take the cooked chicken breast and let cool.
    pull the meat into shreds.

    puree the onion, carrot & leek in a blender.
    mix the veggie puree with the soup.
    add a cup of warm water.
    simmer for 15 minutes. set aside the hot soup.


    boil water on a separate pot.
    blanche the egg noodles al dente.
    place the noodles in a bowl.

    pour hot soup onto the egg noodles in a bowl.

    quickly arrange the shredded chicken breast, cabbage, carrot, celery, spring onion, coriander, quail eggs, deep fried golden shallots & garlic on top of the egg noodles.

    serve hot.


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