Lomi (Filipino chicken egg noodle soup).
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, lomi (filipino chicken egg noodle soup). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Lomi (Filipino chicken egg noodle soup) is one of the most favored of current trending foods on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Lomi (Filipino chicken egg noodle soup) is something that I've loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have lomi (filipino chicken egg noodle soup) using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lomi (Filipino chicken egg noodle soup):
- {Get 250 g of fresh miki or thick egg noodles.
- {Take 1 of chicken breast, sliced into bite-size pieces.
- {Make ready 4-5 pieces of chicken liver, pre-boiled and sliced into half.
- {Make ready 3-4 pieces of ngo hiang or que-kiam/kikiam, fried and sliced into half.
- {Prepare 4-5 of pieced squid ball, fried and sliced into half.
- {Get 1 of carrot, julienned.
- {Take 1 cup of cabbage, shredded.
- {Prepare 1 of onion, chopped.
- {Take 2-3 cloves of garlic, diced.
- {Make ready 1 of chicken bouillon.
- {Get 1.5 liter of water.
- {Take 1 of egg, slightly beaten.
- {Take of Corn starch for slurry.
- {Make ready of Salt and pepper.
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..
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