Chicken Mami

Toast cut side of the garlic, onions and ginger in a dry pot. Add water, Knorr Chicken Cubes, fish sauce and ground black pepper. Allow to simmer for 10 minutes. After 15 minutes, add chicken breast fillet and continue to cook for another 15 minutes.

Strain out aromatics and chicken pieces from the soup. Discard aromatics. Shred chicken into flakes. Set aside. Continue to keep soup hot.

Divide blanched noodles into 3 bowls. Top with chicken flakes, carrot strips, Baguio pechay, eggs and toasted garlic. Pour in hot soup. Serve hot and enjoy!