Chicken Lomi Recipe or simply Lomi, is a Filipino-Chinese recipe made with fresh, quarter-inch thick egg noodles called Miki. It’s very popular in the eastern regions of Batangas and Bacolod, Philippines. The pancit (noodle) dish actually originated in Lipa, Batangas in 1968 and was invented restaurant owner To Kim Eng. It has become an important part of Batangas history that they celebrate the dish every year during Lomi Festival.

This dish is very common in the country and there are different styles and versions of cooking it, depending on the restaurant, eatery, or panciteria where you bought it. It’s so popular that you can find Lomihan or restaurants specializing in this dish, as well as serving other pancit (noodle) dishes, including sotanghon, pancit canton, and more all over the country.

The traditional chicken lomi recipe uses small, thin slices of pork and pork liver. However, chicken is sometimes used. The pieces of meat are sautéed with shallots and garlic. When the meat is tender, salt and black pepper, along with other seasonings are added.  Soup stock is added for the broth, followed by the Lomi noodles and then chopped cabbage. Cornstarch is mixed with a bit of water.

When the noodles are cooked, the cornstarch slurry is added to the pot.  Lastly, just before the dish is transferred to individual bowls, the beaten egg is added while constantly stirring the dish, making the texture of the dish similar to egg drop soup, only thicker because of the added cornstarch.When using lean chicken breast, the dish is a great source of protein and low in fat. The vegetables make it a good source of fiber.

The individual servings are sometimes topped with meatballs, cooked shrimp, fish balls, kikiam, and sliced chives. Stir-fried ground chicken or pork and roasted garlic are also optional toppings. You can also add carrots into your Lomi, just fry them together with the meat.

Chicken Lomi Recipe is best eaten while it’s still steaming hot from the pot, although it is a challenge to finish the bowl before it gets cold. Depending on your preference, you can also spice up serving with kalamansi juice (local lemon), soy sauce, patis (fish sauce), red pepper flakes.