INGREDIENTS

1. ¼ cup GOLDEN FIESTA Palm Oil (divided)
2. 6 cloves garlic, crushed (divided)
3. ¾ cup chopped white  onion (divided)
4. ½ kg chicken rib and  wings
5. 7 cups water
6. 1 cup thinly sliced pork liempo
7. ¼ cup sliced pork liver
8. 2-3  Tbsp Datu Puti Soy Sauce
9. ½ cup DATU PUTI  Oysterrific Oyster Sauce
10. ½ tsp UFC Ground Pepper 
11. ¼ cup sliced carrot
12. 1 stalk celery , sliced
13. 5-6 cups reserved chicken broth
14. 1 pack (225 g)  bihon (noodles) , washed and drained
15. 100 g cabbage, cut into strips
16. ¼ cup crushed chicharon
17. 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.