DIFFICULTY: Easy
Makes 2 servings
Preparation and cooking time: 30 minutes
Ingredients:
Chicken Mami:
1/3 cup egg noodles
1/2 piece cooked chicken breast (or thigh), shredded
1/2 piece chicken bouillon cube, crumbled
1 tablespoon garlic powder
1/8 small piece onion, chopped and sauteed
1 tablespoon napa cabbage, shredded
1/8 piece small carrot, grated
1 long stalk leek, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced and fried
1/2 piece hardboiled egg
2 cups boiling water
Chicken Sotanghon:
1/3 cup sotanghon noodles
1/2 piece cooked chicken breast (or thigh), shredded
1/2 piece chicken bouillon cube, crumbled
1 tablespoon garlic powder
1/8 small piece onion, chopped and sauteed
1 tablespoon cabbage, shredded
1/8 piece small carrot, grated
1 tablespoon celery, finely chopped and sauteed
1 long stalk leek, finely chopped
1 teaspoon atsuete powder
1 teaspoon salt
1 teaspoon ground black pepper
2 cups boiling water
Procedure:
Chicken Mami:
- Cook noodles in boiling water for 10 to 15 seconds. Rinse in cold water and set aside.
- In the bottom of a jar, place crumbled bouillon cube and add garlic powder and onion.
- Add the cabbage, carrots, leeks, salt, and pepper.
- Add noodles and top with shredded chicken, fried garlic, and egg.
- Pour boiling water over everything and let it incorporate the flavors for 3minutes. Eat hot!
- Chicken Sotanghon in a Jar
Chicken Sotanghon:
- Soak the Vermicelli Noodles in water until soft. Drain and set aside.
- In the bottom of the jar, placed crumbled bouillon cube, garlic powder, and onion.
- Add the cabbage, carrots, celery, leeks, atsuete powder, salt, and pepper.
- Add noodles and top with shredded chicken.
- Pour boiling water over everything and let it incorporate the flavors for 3minutes. Eat hot!
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