Name: Chicken Lomi with Mini Cartamoneda
Yield: 1
Ingredients: 45.0ml Canola Oil; 50.0g Shallots, finely minced; 20.0g Garlic cloves, minced; 100.0g Chicken Thigh Fillet, Seasoned with Knorr Chicken Powder and Ground White Pepper; 50.0g Carrots, finely julienned; 4.0ml Knorr Liquid Seasoning 3.8L; 20.0g Knorr Pork Broth Base 1.5kg; 2.0l Water; 3.0g Knorr Chicken Powder 1kg; 100.0g Squid balls (good quality, sliced into quarters); 500.0g Lomi noodles, washed; 30.0g Kani crabsticks, cut into 1cm segments; 50.0g Squid (optional), cleaned, skinned, and cut into strips; 30.0g Spring Onions, finely sliced; 20.0g Coriander leaves and stems (optional), finely-minced; 30.0g Fried Shallot Crisps or Crushed Pork Chicharon (both store-bought)

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

I work in ...

Chicken Lomi with Mini Cartamoneda

Make sure your merienda selection has this classic, comforting chicken lomi that Pinoys can’t get enough of.

Login and use our food cost calculator right away

Ingredients

Dish Preparation