Chicken Lomi
Chicken Lomi is a thick Filipino noodle soup built on fresh flat miki noodles, tender slices of chicken breast, and a broth seasoned with a Knorr Chicken Cube. A cornstarch slurry and a swirl of beaten egg give the soup its signature body and silky finish.
Servings: 4 people
Calories: 300kcal
Cost: $
Equipment
- 1 Cooking pot Use a wide 5-quart pot so the noodles have room to move as the soup thickens.
- 1 Ladle Helpful for stirring the slurry in evenly and for portioning the soup.
- 1 Small Mixing Bowl For beating the egg and dissolving the cornstarch.
Ingredients
- 1/2 lbs fresh flat miki noodles
- 10 ounces boneless chicken breast sliced into thin pieces
- 1 pieces Knorr Chicken Cube
- 1/2 pieces cabbage medium, chopped
- 1 cups carrots chopped
- 1/2 cups scallions chopped
- 1 pieces yellow onion medium, cubed
- 3 cloves garlic crushed
- 1 tablespoons cornstarch
- 1 pieces egg beaten
- 6 to 7 cups water
- 1 teaspoons salt
- 1/4 teaspoons ground black pepper
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a pot.3 tablespoons cooking oil
- Sauté the garlic, onion, and carrots.3 cloves garlic, 1 pieces yellow onion, 1 cups carrots
- Add the sliced chicken. Cook until the chicken turns light brown.10 ounces boneless chicken breast
- Pour in the water and let it boil.6 to 7 cups water
- Add the chicken cube and stir. Cover the pot and cook over low to medium heat for 15 minutes.1 pieces Knorr Chicken Cube
- Add the cabbage and miki noodles. Cook for 8 to 10 minutes.1/2 pieces cabbage, 1/2 lbs fresh flat miki noodles
- Add the scallions and stir.1/2 cups scallions
- Pour in the beaten egg. Stir.1 pieces egg
- Combine the cornstarch with 1/4 cup water and stir until smooth. Pour the mixture into the pot while stirring. Continue stirring until the soup thickens.1 tablespoons cornstarch
- Season with salt and ground black pepper. Cook for 2 minutes.1 teaspoons salt, 1/4 teaspoons ground black pepper
- Transfer the Chicken Lomi to a serving bowl.
- Serve warm. Share and enjoy!
Video
Notes
Noodle sourcing – Fresh flat miki keeps its chew best when bought the same day. Look for it in the refrigerated noodle case of a Filipino or Chinese grocery, and give the strands a quick loosening with your hands before they go into the pot.
Egg swirl – Pour the beaten egg in a thin stream around the edge of the pot while the broth moves, and you will get long silky ribbons through the soup.
Slurry control – Add the cornstarch mixture in two pours and check the body after each one. Lomi thickens a little more as it sits, so stop while the broth still coats a spoon and slides off.
Make-ahead – Cook the broth with the chicken through the 15-minute simmer, refrigerate it, then bring it back to a boil and add the cabbage, noodles, egg, and slurry right before serving. The noodles stay firm this way.
Serving – Set out calamansi, fish sauce, chili garlic oil, and toasted garlic bits so everyone can season their own bowl at the table.
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 862mg | Potassium: 412mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5494IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg