INGREDIENTS:
- 300 g pork belly, cubed
- ½ cup pork liver, thinly sliced
- 300 g chicken breast
- 1 cup chicken gizzards, sliced
- 4 eggs (for topping)
- ½ pechay Baguio, sliced
- 100 g sugar snap peas
- 1 large carrot, sliced
- 1 cup woodear fungus, rehydrated and thinly sliced
- 6 cups chicken stock
- 6 cloves garlic, minced
- 1 pcs onion, finely chopped
- 2 tsp sesame oil
- Salt, to taste
- Ground black pepper, to taste
- Spring onions (optional topping)
- Cooking oil
HOW TO COOK:
- Pour and heat cooking oil in a large saucepan.
- Add- in the pork belly, pork liver, and the chicken gizzard pieces then cook until brown.
- Add- in the chicken and chicken stock.
- Bring it to a boil and simmer for 25 minutes or until chicken meat is tender.
- Separate all the meat then run the liquid over a fine sieve to remove impurities and get a clear broth.
- Flake the chicken meat then set aside.
- Pour and heat the cooking oil in a separate pot.
- Sauté the garlic and onions.
- Pour back the soup and meats then bring to a boil.
- Add the carrots, cabbage and woodear fungus then simmer for 3 minutes.
- Add the sugar snap peas and simmer for 2 minutes.
- Add the sesame oil then season with salt and ground black pepper.
- Serve in bowls while hot topped with a freshly cracked egg per serving. Enjoy!
IMAGE: casaveneracion.com
Also try: Ginarep Soup
