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Chicken Preparation and Chicken Stock

  • Chicken Breast, breast whole with bone in 2000.0 g
  • White Onion, halved and burned one side on a skillet 200.0 g
  • Garlic, halved and burned one side on a skillet 70.0 g
  • Ginger, thick sliced and burned one side on a skillet 20.0 g
  • Water 4000.0 ml
  • Black Peppercorns, whole 1.0 g

Noodles Assembly and Garnish

  • Noodles, mami double fish brand 1000.0 g
  • Garlic, chopped and fried crispy 250.0 g
  • Spring Onions, thinly sliced 200.0 g
  • Bok Choy, 10 pcs cut in half 500.0 g
  • Onion 500.0 g
  • Calamansi
  • Black Pepper
  • Knorr Liquid Seasoning 2L
  • Boiled Eggs, hard boiled 15.0 pc
  1. Chicken Preparation and Chicken Stock

    40 minutes
    1. Fill a large stock pot with water. When it starts to boil, blanch the chicken breast for 2 minutes.
    2. Drain the water and fill the pot up with fresh water. Bring back to a boil and add the Knorr Chicken Broth Base to create a flavorful soup.
    3. Next, add in the onions, garlic, ginger and black peppercorns as well. Let it simmer for 1 hour then proceed to straining. Do not throw away the chicken broth because we'll be using it in the following steps.
    4. Keep the chicken warm and carve.
  2. Noodles Assembly and Garnish

    20 minutes
    1. Blanch the noodles and arrange on bowls.
    2. Next, blanch the bokchoy for 4 minutes and arrange it in the bowl with noodles.
    3. Garnish with slices of chicken, spring onions, fried onions and cripsy garlic.
    4. Pour the hot chicken stock and enjoy!
    5. Serve with calamansi, black pepper, Knorr Liquid Seasoning and boiled egg as garnish.