Work overload. That is what’s keeping me occupied these days though I am really looking forward to next Lasang Pinoy event. So if you’re Filipino or married to one, I invite you to join. Do come back for more details on the guidelines. Here’s a teaser.
Brrrr… spring stills feels like winter and immediately a vision of chicken sopas pops into my mind for warm soupy comfort.
Bony chicken parts (breast and neck)
1 onion, diced
6 tbsp of crushed garlic
1 small bowl of shell pasta (or elbow pasta)
1 carrot, sliced (diced or julienned)
spring onion, cut into small ringlets
1 cup of shredded cabbage
1 cup evaporated milk
salt and pepper
patis (fish sauce)
Add chicken in pot of boiling water. Add salt and pepper and simmer until cooked. Remove the chicken, de-bone and set aside. Return the bones to the pot and continue simmering for flavorful chicken broth.
Heat oil in a large saucepan. Throw in the garlic and saute until golden brown. Add the shredded chicken, sprinkle with patis and stir-fry until slightly browned. Throw in the onions and continue cooking for about 2 minutes. Discarding the chicken bones, pour in the chicken broth. Add more water if necessary to have enough liquid for soup as well as to cook pasta. Add the pasta when the soup boils and simmer until al dente. Throw in the carrots and shredded cabbage and cook for another 3 minutes. Slowly add the milk while stirring to avoid curdling. Adjust the taste with patis or salt. Serve hot topped with ringlets of spring onion and sliced hard-boiled eggs. Mix the yolk with your portion of soup and enjoy!