Bam-i

Prep. Time  20 minutes

Cook Time  30 minutes

Total Time   50 minutes

Yield              8 servings

Ingredients:

  • 1 (2 lbs.) fryer chicken, cut up
  • 1/2 cup dried tengang daga (black woodear mushroom)
  • 8.8oz sotanghon noodles, soaked in water just to soften a little, drain
  • 2 tbsp. canola oil
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 pkg. (14oz) canton noodles
  • 2 tbsp. minced cilantro
  • 1 hard-cooked egg, sliced
  • patis (fish sauce), salt and pepper, to taste

Preparation:

  • Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.
  • Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.
  • Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.  Bring to a boil.
  • Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.  Check the doneness of the noodles (be sure not to overcooked and it will become soggy).
  • Garnish with slices of hard-cooked egg.
  • Serve hot. Share and Enjoy!

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