CHICKEN STOCK

1. 2 tbsp GOLDEN FIESTA Palm Oil
2. 1/2 cup diced white onions
3. 3 Cloves garlic, crushed
4. 1/2kg chicken neck, back, wings, bone in
5. 8 cups water

RICE

1. 2 Tbsp white onions, chopped
2. 3 Cloves garlic, crushed
3. 3 Tbsp sliced ginger
4. 1/4 kilo chicken wings and legs
5. 1 Tbsp DATU PUTI Patis
6. 1 1/2 cup malagkit rice
7. 7 cups stock
8. 1 Tbsp kasuba

TOPPINGS

1. 1 egg, hard cooked and sliced
2. 3 tbsp fried garlic
3. 3 tbsp spring onions, sliced

DIPPING SAUCE

• 1/4 cup DATU PUTI Patis

SPICES

• Add UFC Spices to taste

PREPARATION

• 1. Make chicken stock: In a pot heat Golden Fiesta Palm Oil. Sauté onions and garlic. Add Chicken and water. Simmer for 45 minutes.
• 2. Remove chicken from broth. Flake chicken meat, and set aside.
• 3. In a pan, sauté onion, garlic, and ginger until fragrant. Add chicken flakes and chicken pieces. Season with Datu Puti Patis. Add maglakit rice, stock and kasubha. Simmer until cooked, about 25 minutes. If the rice is not yet cooked, add more chicken stock.
• 4. Top with sliced egg, garlic and spring onions. Serve with Datu Puti Patis.