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)

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

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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

Chicken Lomi with Mini Cartamoneda

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Ingredients

Dish Preparation

Preparation

Dish Preparation

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Chicken Lomi with Mini Cartamoneda

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Ingredients