If you eat in a lot of carinderia then most probably you have tried this dish, some of them might serve it as clear broth sotanghon soup with flaked chicken, some have small meatballs on it but the best ones come with the good sized meatballs and that’s what we are preparing today. LangLang or Lang Lang basically is a chicken noodle soup with pork meatballs, snow peas, cabbage and/or wood ear fungus.
Langlang is one of the oldest dishes in the Philippine cuisine and was created even before sotanghon soup, the most traditional recipe for this calls for three kinds of noodles like canton, sotanghon and mami then it is cooked with hibe (small dried shrimps) and topped with chopped fresh ubud (pith of coconut trunk).
- 2 pcs chicken leg and thigh section
- 2 stalks celery, sliced
- 1 bunch spring onion, sliced
- 1 tbsp black peppercorn
- 1.5 litres water
- 500 g minced pork
- 150 g shrimps, shelled and chopped
- 1 egg, lightly beaten
- 2 tsp corn-starch
- freshly ground black pepper
- In a pot combine all broth ingredients, bring it to a boil then cook for 30 minutes. Turn off heat remove the chicken then reserve the cooking liquid. Once chicken is cool enough to handle, flake chicken then set it aside.
- In a bowl combine all meatball ingredients, form into small meatballs then set it aside.
- In another pot add oil then sauté garlic until golden brown and crispy, remove garlic from the pot then set it aside leaving the oil in the pot.
- Add the shallot then continue to sauté until its soft.
- Using a sieve, strain the cooking liquid into the pot. Bring it to a boil then add the meatballs gently one by one. Bring heat to low then let meatballs cook for 5 minutes.
- Add the flaked chicken and wood ear fungus continue to cook for 5 minutes.
- Add the sotanghon noodles season with fish sauce, cook for 5 minutes.
- Add the snow peas, cover the pot then let it cook with the residual heat. Garnish with the toasted garlic then serve.