Langlang is a chicken noodle soup with pork meatballs. I think I cannot find a similar Filipino dish like this one. Anyway the way it is cooked is by making a chicken broth by boiling a whole chicken with celery, spring onions and peppercorns.
After the chicken is tender, remove the chicken from the broth and flake. Make meat balls by combining ground pork, shrimp, egg, salt and pepper then form into small balls. Boil the meatballs in the chicken broth then follow with sotanghon, tengang daga and flaked chicken. Season with fish sauce or patis then add the chicharo. To see the complete recipe with list of ingredients, continue reading.
- 1 small chicken
- 2 stalks celery
- 1 bunch spring onion
- ½ teaspoon peppercorns
- ½ kilo ground pork
- ⅓ kilo shrimp, shelled and chopped
- 2 eggs, beaten
- 200 grams sotanghon, soaked in water
- 10 grams tengang daga (wood ear fungus), soaked in water
- 1 cup chicharo
- Patis or fish sauce
- 1 head garlic, sliced thinly and fried till golden brown
- Spring onion, chopped
- In a casserole, put together chicken, celery, ½ bunch spring onion and peppercorns. Add about 12 cups water and bring to a boil. Lower heat and simmer till chicken is tender. Remove chicken and flake.
- Combine ground pork, shrimp, eggs, salt and pepper. Form into small balls about ½ inch. Set aside.
- Bring the chicken stock to a boil. Drop the pork and shrimp balls. Lower the heat and add the sotanghon, tengang daga and flaked chicken. Season with patis, add the chicharo last and do not overcook. Serve with the toasted garlic and spring onion on the side.