INGREDIENTS:

• ¼ cup GOLDEN FIESTA Palm Oil (divided)
• 6 cloves garlic, crushed (divided)
• ¾ cup chopped white  onion (divided)
• ½ kg chicken rib and  wings
• 7 cups water
• 1 cup thinly sliced pork liempo
• ¼ cup sliced pork liver
• 2-3  Tbsp Datu Puti Soy Sauce
• ½ cup DATU PUTI  Oysterrific Oyster Sauce
• ½ tsp UFC Ground Pepper 
• ¼ cup sliced carrot
• 1 stalk celery , sliced
• 5-6 cups reserved chicken broth
• 1 pack (225 g)  bihon (noodles) , washed and drained
• 100 g cabbage, cut into strips
• ¼ cup crushed chicharon
• 5 pc calamansi, sliced

PROCEDURE:

1. Saute half of garlic and onion in Golden Fiesta Palm Oil.  Add  chicken and saute for 5 minutes.  Add water.  Cover and simmer for 15 minutes.  Flake chicken meat.  Reserve broth.
2. Saute remaining  garlic ,  onions and pork for 5 minutes.  Add chicken meat and liver.  Saute  for few minutes.
3. Add Datu Puti Soy Sauce, Datu Puti Oyster Sauce, UFC Pepper and chicken broth.  Cover and simmer for 10 minutes.
4. Add carrot and celery.  Simmer for 5 minutes.    Add bihon. Cover and  cook for another 10-15 minutes, stirring occasionally .  Stir in  cabbage and chicharon.   If desired, serve with calamansi and Datu Puti Soy Sauce  on the side.