-
Required cooking skill level
-
4-5
persons serving -
15
minutes preparation time -
16
minutes cooking time
INGREDIENTS:
- 150 g bihon
- 10 pc fishballs
- 8 pc kikiam, sliced
- 3 Tbsp Hapi Fiesta Vegetable Oil
- 2 cloves garlic, crushed
- 1 pc onion, sliced
- 150 g chicken neck, boiled and flaked (reserve stock)
- 3 cups reserve chicken stock
- 2 packs (20 g pack) UFC Fun Chow Seafood Yang Chow
- 2 packs (30 g pack) Datu Puti Oyster Sauce
- 200 g (2 cups) mixed vegetables (carrot, cabbage, sayote)
PROCEDURE:
- 1. Soak bihon in water for 30 minutes.
- 2. Fry fishballs and kikiam until cooked. Set aside.
- 3. Saute garlic, onion, chicken meat, fishballs and kikiam.
- 4. Add chicken stock, UFC Fun Chow and Datu Puti Oyster Sauce. Cover and simmer for 3 minutes.
- 5. Add vegetables and drained bihon. Cover and simmer for 8 minutes or until cooked. Stir occasionally. Serve with calamansi if desired.