CHICKEN PANSIT LUGLUG


Ingredients:

2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1/4 kg MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX
3 cups shrimp stock
2 tbsp annatto powder
3/4 cup MAGNOLIA ALL PURPOSE FLOUR, dissolved in 1 cup water
2 tbsp fish sauce (patis)
400 grams palabok noodles, soaked in warm water
3 pc tinapa, cooked and shredded into flakes
1 (20g) pack chicharon, crushed
1 (200g) bundle Baguio pechay, chopped and blanched
3 pc MAGNOLIA BROWN EGGS, boiled and sliced
5 pc calamansi, sliced in half

Procedure:

  1. In a pot, heat oil and sauté chicken Shanghai mix for 3 minutes. Add shrimp stock, annatto powder, and flour mixture. Stir until sauce thickens. Season with fish sauce.
  2. Strain palabok noodles and mix into sauce. Cook until noodles are firm to the bite.
  3. Transfer noodles to a serving plate. Top with tinapa flakes, chicharon, and pechay. Top with boiled eggs. Serve with calamansi.

Makes 5 servings.  


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