Wednesday, January 10, 2007

Chicken Mami


6 cloves of garlic (crushed)
1/2 lb Chinese style wheat noodles (or egg noddles)
1 c cooked chicken (diced)
1 hard-boiled egg (chopped)
2 tbs vegetable oil
1/4 green onion (chopped)
5 c chicken broth
1 tbs patis
salt and pepper to taste

In a skillet, heat oil and fry the garlic until its golden brown. Drain cooked garlic on paper towel and minced. Set aside. Put the noodles in warm salted water to separate them. In a sauce pan, bring chicken broth to a boil. Stir in patis, then add salt and pepper. In a bowl, combine chicken, green onion, eggs and noodles. Add the broth. Top with garlic.

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