1 small chicken
2 stalks celery
1 bunch spring onion
1/2 teaspoon peppercorns
1/2 kilo ground pork
1/3 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
How to cook lang lang:
- In a casserole, put together chicken, celery, 1/2 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 1/2 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.