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How to Prepare Perfect Lomi (Filipino chicken egg noodle soup)

Lomi (Filipino chicken egg noodle soup). 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.

Lomi (Filipino chicken egg noodle soup) America has chicken noodle soup; the Philippines have a vibrant soup dish called lomi. I'd love to show you how to make it! When Filipinos find themselves chilly during the Philippines' fierce typhoons, many of them find comfort in a bowl of warm, savory, and thick lomi, an egg noodle dish. You can cook Lomi (Filipino chicken egg noodle soup) using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lomi (Filipino chicken egg noodle soup)

  1. Prepare 250 g of fresh miki or thick egg noodles.
  2. You need 1 of chicken breast, sliced into bite-size pieces.
  3. You need 4-5 pieces of chicken liver, pre-boiled and sliced into half.
  4. It’s 3-4 pieces of ngo hiang or que-kiam/kikiam, fried and sliced into half.
  5. It’s 4-5 of pieced squid ball, fried and sliced into half.
  6. You need 1 of carrot, julienned.
  7. You need 1 cup of cabbage, shredded.
  8. Prepare 1 of onion, chopped.
  9. You need 2-3 cloves of garlic, diced.
  10. You need 1 of chicken bouillon.
  11. It’s 1.5 liter of water.
  12. Prepare 1 of egg, slightly beaten.
  13. You need of Corn starch for slurry.
  14. You need of 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. Pancit lomi is a Filipino Chinese noodle dish made from thick fresh egg noodles or commonly known as miki.

Lomi (Filipino chicken egg noodle soup) instructions

  1. 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..
  2. 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..
  3. Add the carrots, cabbage, squid balls and kikiam. Simmer for another 5 minutes..
  4. Season with salt and pepper accordingly. Add the egg while continuously stirring. One evenly distributed, add slurry and stir continuously to thicken the soup..
  5. Serve hot with boiled egg..

There are also varieties of miki depending on the. Chicken Mami is a perfect comfort food. It is a similar recipe for the Chicken Noodle Soup. This soupy Filipino-Chinese pancit recipe is sure to make the rainy weather more bearable. Unlike other noodles, this dish uses egg noodles which is How do you make this lomi recipe?

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