CHICKEN PANSIT LUGLUG

Ingredients:

2	tbsp	cooking oil
1/4	kg	MAGNOLIA CHICKEN TIMPLADOS PANGSAHOG
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 pack	(20 g)	chicharon, crushed
1 bundle	(200 g)	Baguio pechay, chopped and blanched
3	pc	MAGNOLIA BROWN EGGS, boiled and sliced
5 pc	(65 g)	calamansi, sliced in half

Procedure:

In a pot, heat oil and sauté chicken for 3 minutes. Add shrimp stock, annatto powder, and flour mixture. Stir until sauce thickens. Season with fish sauce.
Strain palabok noodles and mix into sauce. Cook until noodles are firm to the bite.
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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