Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lomi (filipino chicken egg noodle soup). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Lomi (Filipino chicken egg noodle soup) is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Lomi (Filipino chicken egg noodle soup) is something that I have loved my entire life.
Chicken Lomi is a type of Filipino chicken noodle soup. Compared to traditional chicken soup, the broth for this particular soup version is thicker. Raw egg is added to the broth making it almost similar in texture to egg drop soup. What makes the soup even thicker is the mixture of water and cornstarch.
To get started with this recipe, we have to first prepare a few ingredients. You can have lomi (filipino chicken egg noodle soup) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lomi (Filipino chicken egg noodle soup):
- Take 250 g fresh miki or thick egg noodles
- Make ready 1 chicken breast, sliced into bite-size pieces
- Prepare 4-5 pieces chicken liver, pre-boiled and sliced into half
- Get 3-4 pieces ngo hiang or que-kiam/kikiam, fried and sliced into half
- Prepare 4-5 pieced squid ball, fried and sliced into half
- Get 1 carrot, julienned
- Make ready 1 cup cabbage, shredded
- Get 1 onion, chopped
- Prepare 2-3 cloves garlic, diced
- Take 1 chicken bouillon
- Prepare 1.5 liter water
- Take 1 egg, slightly beaten
- Make ready Corn starch for slurry
- Prepare Salt and pepper
Pancit lomi is a hearty Filipino soup consisting of fresh egg noodles served in a rich, flavorful broth. Many regional varieties are thickened with flour or eggs and incorporate pork or chicken, sliced pork liver, and a variety of vegetables. The most famous version of pancit lomi originates from Batangas. Rinse the pancit lomi in water to remove the saltiness and set aside.
Instructions to make Lomi (Filipino chicken egg noodle soup):
- In a pot, saute garlic and onion. Once onion have soften, add the chicken breast. Cook for 2-3 minutes or until chicken have browned. Season with salt.
- Add the chicken liver and cook for 2-3 minutes. Then add the fresh miki noodles, water and chicken bouillon. Season with pepper. Bring to boil and simmer for 5 minutes over low fire.
- Add the carrots, cabbage, squid balls and kikiam. Simmer for another 5 minutes.
- Season with salt and pepper accordingly. Add the egg while continuously stirring. One evenly distributed, add slurry and stir continuously to thicken the soup.
- Serve hot with boiled egg.
The most famous version of pancit lomi originates from Batangas. Rinse the pancit lomi in water to remove the saltiness and set aside. Saute garlic and onions in a preheated pot with oil, then add the chicken. Lomi or Pancit Lomi Recipe is a Filipino-Chinese dish best eaten while steaming hot, it is made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Pancit Lomi is very popular in eastern part of Batangas and Bacolod City.
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