How to Cook Delicious Lomi Filipino chicken egg noodle soup

Without fail recipe ultimate Lomi (Filipino chicken egg noodle soup) easy, tasty, practical.

Good Evening every body, at this time you get present recipe Lomi (Filipino chicken egg noodle soup) with 14 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Lomi (Filipino chicken egg noodle soup).

Ingredients for Lomi (Filipino chicken egg noodle soup)

1. Needed 250 g : fresh miki or thick egg noodles.

2. Prepare 1 : chicken breast, sliced into bite-size pieces.

3. Needed 4-5 pieces : chicken liver, pre-boiled and sliced into half.

4. Prepare 3-4 pieces : ngo hiang or que-kiam/kikiam, fried and sliced into half.

5. Needed 4-5 : pieced squid ball, fried and sliced into half.

6. Prepare 1 : carrot, julienned.

7. Needed 1 cup : cabbage, shredded.

8. Needed 1 : onion, chopped.

9. Needed 2-3 cloves : garlic, diced.

10. Needed 1 : chicken bouillon.

11. Needed 1.5 liter : water.

12. Needed 1 : egg, slightly beaten.

13. Needed : Corn starch for slurry.

14. Needed : Salt and pepper.

If all ingredients Lomi (Filipino chicken egg noodle soup) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Lomi (Filipino chicken egg noodle soup)

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..

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