Fast Cooking Methods Lomi Filipino chicken egg noodle soup Yummy

Easy cooking recipe Lomi Filipino chicken egg noodle soup with 14 ingredients and 5 stages of easy cooking, which is easy and delicious.

Without fail cooking ultimate Lomi (Filipino chicken egg noodle soup) easy, tasty, practical.

Good Morning mother, now you can present recipe Lomi (Filipino chicken egg noodle soup) with 14 ingredients and 5 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Lomi (Filipino chicken egg noodle soup).

Ingredients all Lomi (Filipino chicken egg noodle soup)

1. Prepare 250 g : fresh miki or thick egg noodles.

2. Needed 1 : chicken breast, sliced into bite-size pieces.

3. Needed 4-5 pieces : chicken liver, pre-boiled and sliced into half.

4. Prepare 3-4 pieces : ngo hiang or que-kiam/kikiam, fried and sliced into half.

5. Prepare 4-5 : pieced squid ball, fried and sliced into half.

6. Needed 1 : carrot, julienned.

7. Needed 1 cup : cabbage, shredded.

8. Prepare 1 : onion, chopped.

9. Prepare 2-3 cloves : garlic, diced.

10. Prepare 1 : chicken bouillon.

11. Prepare 1.5 liter : water.

12. Needed 1 : egg, slightly beaten.

13. Prepare : Corn starch for slurry.

14. Prepare : Salt and pepper.

If all main ingredients Lomi (Filipino chicken egg noodle soup) it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking Lomi (Filipino chicken egg noodle soup)

1. In a pot, saute garlic and onion. Once onion have soften, add the chicken breast. Cook for 2-3 minutes or until chicken have browned. Season with salt..

2. Add the chicken liver and cook for 2-3 minutes. Then add the fresh miki noodles, water and chicken bouillon. Season with pepper. Bring to boil and simmer for 5 minutes over low fire..

3. Add the carrots, cabbage, squid balls and kikiam. Simmer for another 5 minutes..

4. Season with salt and pepper accordingly. Add the egg while continuously stirring. One evenly distributed, add slurry and stir continuously to thicken the soup..

5. Serve hot with boiled egg..

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