Chicken Soup With Misua And Patola Recipes

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CHICKEN SOUP WITH MISUA AND PATOLA



Chicken Soup with Misua and Patola image

This is a recipe for Chicken Soup with Misua and Patola.

Provided by Vanjo Merano

Categories     Chicken

Time 55m

Number Of Ingredients 12

6 to 8 ounces chicken breast
2 ounces miswa (flour noodle)
1 small patola (luffa, sliced crosswise)
1 Knorr chicken cube
1 cup hot pepper leaves
1/2 cup chopped scallions
3 cloves crushed garlic
1 medium yellow onion (chopped)
7 cups water
2 tablespoons fish sauce
1/4 teaspoon ground black pepper
3 tablespoons cooking oil

Steps:

  • Pour 5 cups water in a cooking pot. Let boil.
  • Add the chicken breast. Cover and then boil for 15 to 18 minutes in medium heat.
  • Remove the chicken breast from the pot. Let it cool. Save the water (this is now the chicken stock) for later use.
  • Discard the skin and separate the chicken meat from the bone. Shred the chicken using your hands. Set aside.
  • Heat oil in the same cooking pot.
  • Once the oil gets hot, saute the garlic until it turns light brown.
  • Add the onion. Continue to saute until tender.
  • Add the shredded chicken. Saute for 2 minutes.
  • Pour the chicken stock into the pot (This is the water used to boil the chicken) and add the remaining water. Let boil.
  • Add Knorr chicken cube. Stir. Cover and cook in medium heat for 12 minutes.
  • Put the patola and hot pepper leaves in the cooking pot. Cook for 5 minutes.
  • Add the miswa. Cook for 2 minutes.
  • Add the scallions, fish sauce, and ground black pepper.Cook for 2 minutes.
  • Transfer to a serving bowl.
  • Serve. Share and enjoy!

Nutrition Facts : ServingSize 4 g

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