Chicken/Beef Batchoy Recipe
Batchoy is a Filipino version of ramen. This is noodles in a soup, egg noodles to be exact. The original version of this is pork intestines and liver, with chicharon toppings. This simple recipe, however, is a rip-off and a chicken breast version. The only protein I can think of right now that's easy to cook at this time. Broth is also with beef cubes. This way it wouldn't take time to boil and make my own broth. Just add in the cube and we're good to go.
Ingredients
- Eggs (3 for 3 people)
- Chicken
- Onion (half) and spring onion
- Egg noodles
- Beef cube
- Chicken breast about 60-80 grams will do
- Soy sauce, vinegar & seasoning
- Sesame oil
Procedures
First off make a hard boiled egg. Add in vinegar to prevent cracking. Depends on your taste but I like the hard boiled egg at about 6-8 minutes. This time it did go 8 minutes and I didn't get the consistency of a milky yolk, but that should be fine. When cooked, put it in an ice cold water. Should be easy to peel.
Egg noodles is the easiest part. Boil the water and add in the noodles. 3 minutes and you're good to go. Strain.
Broth now. Boil water, about 2.5 cups of water. Add chicken. In fact add all other ingredients, onion, broth cube, soy sauce, seasoning and black pepper. Boil for about 10 minutes. Lastly, add sesasme oil.
Present. Put noodles to a bowl, add spring onions. Cut boiled egg in half and add it as topping. Pour in broth with chicken strips.
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