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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A favorite Filipino chicken soup. You can substitute chicken for pork or beef if you like. Ingredients:
6 garlic cloves, crushed |
1/2 lb chinese-style thick wheat noodles (or substitute for 1/4 lb. wide egg noodles) |
1 cup diced cooked chicken |
1 hard-boiled egg, chopped |
1/4 cup vegetable oil |
1/4 cup green onion, finely chopped |
5 cups chicken broth |
1 tablespoon fish sauce |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Heat the oil in a skillet and fry the crushed garlic until it is golden brown.
2. Drain on paper towels, mince into fine pieces and set aside.
3. Put the Chinese-style noodles (mami) in warm salted water to separate them. If using dried egg noodles, cook in salted, boiling water until the noodles are just tender.
4. In a saucepan, bring the chicken broth to a boil. Stir in the fish sauce, then add salt and pepper.
5. Pour the broth into each bowl and garnish with fried garlic.
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