Chicken Lomi with Mini Cartamoneda
Make sure your merienda selection has this classic, comforting chicken lomi that Pinoys can’t get enough of.
Ingredients
Dish Preparation
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Canola Oil 45.0 ml
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Shallots, finely minced 50.0 g
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Garlic cloves, minced 20.0 g
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Chicken Thigh Fillet, Seasoned with Knorr Chicken Powder and Ground White Pepper 100.0 g
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Carrots, finely julienned 50.0 g
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Water 2.0 l
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Squid balls (good quality, sliced into quarters) 100.0 g
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Lomi noodles, washed 500.0 g
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Kani crabsticks, cut into 1cm segments 30.0 g
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Squid (optional), cleaned, skinned, and cut into strips 50.0 g
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Spring Onions, finely sliced 30.0 g
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Coriander leaves and stems (optional), finely-minced 20.0 g
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Fried Shallot Crisps or Crushed Pork Chicharon (both store-bought) 30.0 g
Preparation
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Dish Preparation
- In a sauce pot, heat oil over medium fire
- Sweat the shallots, garlic, and ginger until fragrant
- Add the chicken and cook until the meat has turned opaque
- Add the shrimps and carrots
- Add the Knorr Liquid Seasoning
- Add the Knorr Pork Broth and Knorr Chicken Powder
- Bring the mixture to a boil
- Add the squid balls and the lomi noodles
- Simmer until the noodles are cooked through
- Add the kani crabsticks and the squid strips
- Add the cornstarch slurry, keeping in mind that the noodles will thicken the broth plus the broth thickens once it cools down
- In a clean, dry bowl, combine the springs onions and coriander and add half of this herb mix to the pot
- Serve in individual bowls and garnish each serving with the herb mix and fried shallots
