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Chunky Chicken Lomi

chunky chicken lomi
In this episode, Chef Jon will show us Chunky Chicken Lomi, a version of Lomi which uses Magnolia chicken chunks to make this dish yummier. Pancit Lomi or just Lomi is actually a Chinese-Filipino soup made with thick egg noodles. It is popular in some parts of Batangas. It usually contains small pieces of meat and has a thick consistency.

Instructional Video


Full Recipe

Ingredients:

350 gms lomi noodles
3 tbsp MAGNOLIA NUTRI-OIL
1 tsp sesame oil
1/2 pc onion, sliced thinly
2 tsp minced garlic
1/2 cup leeks (white and light green parts only), chopped
1/2 cup PURE DELIGHT CHICK N' TASTY CHICKEN BALLS, quartered

1 can PUREFOODS CHICKEN CHUNKS in water, drained
6 cups chicken broth
1 tsp soy sauce
1 pc egg, beaten
1/3 cup carrots, julienne
1/2 cup cabbage, cut into 1-1/2” squares
salt and freshly ground black pepper to taste

Procedure:

Blanch lomi noodles in hot water for a few seconds. Drain and set aside.
In a pot, heat Magnolia Nutri-oil and sesame oil. Saute onions, garlic and leeks until fragrant. Add chicken balls and cook for 1-2 minutes. Add chicken chunks and continue to cook. Pour in chicken broth and bring to a boil. Add the lomi noodles and let simmer. Add the carrots and let cook for another minute.
Once noodles are soft yet with a bite, add beaten egg in a slow, steady stream while stirring continuously. Season with soy sauce, salt and ground black pepper. Turn off heat and add cabbage. Let stand for a few seconds. Serve hot.

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