Miki ti Batac

Ingredients for Miki ti Batac

• 500 g dried miki noodles or thick yellow egg noodles
• 500 g chicken breast
• 4 hard-boiled eggs, halved
• 6 cups chicken stock
• 1 tablespoon annatto powder dissolved in 1/4 cup water
• Bagnet or chicharon, as needed
• Chopped spring onions, as needed
• 4 cloves garlic, minced
• Freshly ground black pepper
• Salt
• Fish sauce
• Oil

How to cook Miki ti Batac

1. 1.Simmer chicken breast in chicken stock for 30 minutes, until cooked through. Remove chicken, shred with two forks, and reserve stock.
2. 2.Sauté garlic in oil until golden. Add shredded chicken and cook 2 minutes, then add fish sauce and cook 1 minute.
3. 3.Stir in dissolved annatto and cook 1 minute. Add reserved stock and bring to a boil.
4. 4.Add miki and cook until tender. Season with salt and pepper, then turn off heat.
5. 5.Ladle into bowls and top with bagnet or chicharon, egg halves, and spring onions.