How to Make Chicken Hi-Bol: A Filipino-Inspired Dish
Hi-bol is a famous Filipino noodle soup dish from Ilocos Norte, a province in the northern region of the Philippines. In other parts of the country, there is a popular equivalent called mami.
Hi-bol consists of fresh noodles, vegetables, meat, and other toppings, including chicharron or egg. The meat could be chicken, pork, or beef. The price of this dish may vary depending on how it's ordered: plain (only noodles) costs 30 cents, hi-bol with egg and chicharron topping costs 50 cents, and special hi-bol costs 1USD.
Today, let me show you the easiest way to make chicken hi-bol.
- Fresh noodles
- Cabbage, julienned
- Carrots, julienned
- Baguio beans, julienned
- Eggs, boiled
- Chicken, cooked, shredded
- Chicken bouillon
- Salt, to taste
- Pepper, to taste
- 2 large bowls
- 2 small bowls
- chopping board
- stock pot
- Dissolve chicken bouillon in a pot filled with water. Bring to a boil.
- Add chicken. Cook until tender. Remove from water. Let it cool and set aside.
- While waiting for the stock and chicken, rinse fresh noodles with warm water to loosen up. Set aside.
- Once the stock is boiling, season water with salt and pepper. Turn off the heat.
- Shred chicken and set aside.
- Arrange the noodles, vegetables, chicken, and half of the egg in a bowl.
- Pour in stock as desired.
- Serve while hot.
Tips and Techniques
- Serve chicken hi-bol with lemon juice to add a layer of sourness or hot sauce to make it spicy.
- Replace chicken with any meat.
- Use any vegetables available.
- Try making homemade chicharrón.
Questions & Answers
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