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
-
Canola Oil 45 ml
-
Shallots, finely minced 50 g
-
Garlic cloves, minced 20 g
-
Chicken Thigh Fillet, Seasoned with Knorr Chicken Powder and Ground White Pepper 100 g
-
Carrots, finely julienned 50 g
-
Water 2 l
-
Squid balls (good quality, sliced into quarters) 100 g
-
Lomi noodles, washed 500 g
-
Kani crabsticks, cut into 1cm segments 30 g
-
Squid (optional), cleaned, skinned, and cut into strips 50 g
-
Spring Onions, finely sliced 30 g
-
Coriander leaves and stems (optional), finely-minced 20 g
-
Fried Shallot Crisps or Crushed Pork Chicharon (both store-bought) 30 g
Preparation
-
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
