PANCIT LOMI – RECIPE BELOW
By Victor Ricolcol, owner of Adeline’s Lechon, Skokie IL
Prep time: 30 minutes
Cooking time: 15 minutes
Yields: 15 servings
4 tbsp cooking oil
1 large yellow onion, peeled and diced, (4 oz)
8 cloves garlic, minced
1 pound boneless, skinless, chicken breast, pre boiled, and diced
6 pcs Chinese Sausage, sliced thinly and in an angle
1 large carrot, peeled and cut into matchstick shapes (6 oz)
¼ wedge green cabbage, (6 oz) sliced thinly
2 boxes (8 cups) chicken broth
2 pound cooked miki
6 oz cooked fish balls, halved
1 pound fresh shrimp, peeled and deveined
salt, pepper and fish sauce to taste
2 eggs, beaten
slurry (combine/dissolve 1 tbsp cornstarch with ½ cup water) – thickener
chicharon and scallions for toppings
Using a large wok, heat oil for a minute.
Saute onions and garlic for 3 minutes until soft and fragrant.
Add Chinese sausage and cook for a minute.
Add cooked chicken, stir and cook for another 2 minutes.
Add carrots, stir and cook for 2 minutes.
Add cabbage and broth.
Bring to a boil.
Add miki, press onto broth and cook for 2 minutes.
Add fish balls, shrimp and season with salt, pepper and fish sauce.
Stir, cover and cook for 3 minutes using medium heat.
Uncover and add beaten eggs.
Add cornstarch slurry to thicken broth. Stir until thick.
Serve with chicharon and chopped scallions as garnish.
cookware purchase: https://www.heritagesteel.us/pages/ch…
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