Little else comes close to a comforting broth such as batchoy. When it gets nippy, there’s no better companion than a steaming bowl of broth and silky noodles flavored with all-Pinoy flavors.
What is batchoy?
Batchoy, for those unfamiliar with the dish, is a chicken and pork soup recipe that tops a thick noodle base with strips of pork, chicken, liver, fried crispy garlic, fried crispy onions, crushed chicharon, and if desired, a whole egg, so your soup is heartier and even more delicious. The hot soup is usually so hot that the raw egg cooks as it sits in the previously simmering broth.
La Paz-Style Batchoy Recipe
La Paz-Style Batchoy Ingredients
- 10 cups chicken stock divided
- 1 medium white onion chopped
- 4 cloves Garlic
- 4 tablespoons dried shrimp (hibe)
- 1 tablespoon brown sugar
- 1 tablespoon Soy Sauce
- 1/4 teaspoon Pepper crushed
- 250 Grams pork (use kasim), cut into 1-inch pieces
- 150 Grams pork liver
- 1 piece Chicken use breast part
- 1/2 kilo fresh miki noodles
- Garlic fried and chopped
- shallots (sibuyas Tagalog) fried
- spring onions
- 1 whole Egg Optional
- Make the broth: Put 8 cups of stock and other broth ingredients in a large pot. Bring to a boil.
- Add pork kasim, liver, and chicken in the pot. Let simmer for 20 to 25 minutes or until pork, chicken, and liver are tender. And remaining stock, if necessary.
- Remove pork, liver, and chicken from pot and let cool. Slice the pork, liver, and chicken into thin strips and set aside.
- Strain the stock. To assemble, place noodles and pour the hot stock over the noodles. Top with the slicked pork, liver, and chicken. Garnish with chicharon, fried garlic, fried shallots, and spring onions. If desired, crack an egg and serve immediately.