Chicken Mami (Noodle) Soup

using leftover lechon manok (roast chicken) that is...

transforming lechon chicken (like Andoks or Baliwags) into noodle soup is a good way to use up leftover chicken; it's less obvious "recycling" as well.

And easy, to boot.

Strip the meat from the bones, but don't throw the bones out.  I use them to make the soup stock with an onion, slices of ginger, a tomato and salt, to taste.  Use about 1-1/2 to 2 liters of water.

Meanwhile parboil 500 grams fresh egg noodles then drain fully.  Chop some pechay (wombok) leaves.

Strain the soup stock and reboil.  Season to taste.  Add the noodles, roast chicken strips and pechay.  Serve hot.

Lechon Mami

Mami is a noodle soup.  The most common and popular is chicken.  Chicken Mami is considered as a comfort food.  It's one of mine, too, especially when I feel down (literally or figuratively).

And as I am still NOT feeling up to par, I am craving some major comfort!

I already had chicken sopas the other day, so while I want mami this time, I'd rather have a different flavor other than chicken...

Hence, lechon.

I had made lechon lomi before but I definitely did not want to do that much work!  I wanted a simple noodle soup with lechon as its flavoring meat.  So I followed the cooking procedure for chicken mami, except that I substituted lechon meat for the chicken meat!

And here's my comforting bowl of lechon lomi...

Here's how I made it -

1. Boil 250 grams of lechon - parts with little meat and a lot of bones - in about 6 cups of water, with an onion.  Simmer at least 45 minutes.  Strain the broth.

2. Meanwhile, chop up about 300 to 400 grams of lechon meat; set aside.  Slice an onion, mince 3 to 4 cloves of garlic, parboil some pechay leaves; set aside.

3. Rinse and boil 500 grams of thin egg noodles; drain and set aside.

4. Saute the onions and garlic.  Add the chopped lechon meat and the broth.  Season with salt.

5. Let boil.  Meanwhile arrange some noodles in a bowl and add some pechay leaves on the side.  Ladle soup and lechon meat over the noodles and pechay.

5. Garnish with spring onions and crushed chicharon, if desired.

Yummy!!!