Chicken Soup with Misua and Patola
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
Filipino
Chicken Soup with Misua and Patola
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This is a recipe for Chicken Soup with Misua and Patola.
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Ingredients
- 6 to 8 ounces chicken breast
- 2 ounces miswa flour noodle
- 1 small patola luffa, sliced crosswise
- 1 Knorr Chicken Cube
- 1 cup hot pepper leaves
- 1/2 cup chopped scallions
- 3 cloves crushed garlic
- 1 medium yellow onion chopped
- 7 cups water
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
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Instructions
- Pour 5 cups water in a cooking pot. Let boil.
- Add the chicken breast. Cover and then boil for 15 to 18 minutes in medium heat.
- Remove the chicken breast from the pot. Let it cool. Save the water (this is now the chicken stock) for later use.
- Discard the skin and separate the chicken meat from the bone. Shred the chicken using your hands. Set aside.
- Heat oil in the same cooking pot.
- Once the oil gets hot, saute the garlic until it turns light brown.
- Add the onion. Continue to saute until tender.
- Add the shredded chicken. Saute for 2 minutes.
- Pour the chicken stock into the pot (This is the water used to boil the chicken) and add the remaining water. Let boil.
- Add Knorr chicken cube. Stir. Cover and cook in medium heat for 12 minutes.
- Put the patola and hot pepper leaves in the cooking pot. Cook for 5 minutes.
- Add the miswa. Cook for 2 minutes.
- Add the scallions, fish sauce, and ground black pepper.Cook for 2 minutes.
- Transfer to a serving bowl.
- Serve. Share and enjoy!
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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