Required cooking skill levelIntermediate
Above 10persons serving
20minutes preparation time
50minutes cooking time
- 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
- 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.
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