Chicken Balls Tomato Soup, Ground chicken balls, sotanghon noodles and vegetables complete this hearty soup

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6-8

• Chicken Balls:

• 100 g ground chicken

• 1/2 cup soft bread crumbs

• 1/4 cup chopped green onions

• 1 sachet 8g MAGGI MAGIC SARAP

• 1 pc egg

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 tbsp oil

• 1 tbsp finely chopped garlic

• 1/2 cup chopped onions

• 1/4 cup chopped tomatoes

• 1/2 cup chopped carrots

• 1/4 cup chopped celery

• 1 cup chopped cabbage

• 2 pcs 11g MAGGI Chicken Broth Cube dissolved in 8 cups water

• 100 g sotanghon soaked in water and drained

• Combine ground chicken, bread crumbs, green onions, MAGGI MAGIC SARAP, egg, salt and pepper. Mix well and set aside.

• Heat oil and saute garlic, onions, and tomatoes.

• When the tomatoes are limp, add in the carrots, celery and cabbage for 5 minutes or until limp.

• Pour in prepared chicken broth and let boil.

• Form 1 teaspoon of chicken mixture into balls and add one by one into the boiling broth. Let boil for another 5 minutes.

• Add sotanghon into the broth, simmer for another 2 minutes. Serve hot.

  NUTRITIONAL CONTENT:

  Calories:145
  Carbohydrates (g):20
  Protein (g):5
  Fats (g):5

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Sinigang na Bangus at Talbos ng Kamote Recipe, Milk fish and fresh leafy greens in your well-loved sour broth.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2

• 1 liter rice washing or water
• 2 pcs tomatoes, sliced
• 1 pc onion, sliced
• 1 medium size bangus, sliced
• 1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
• 2 cups talbos ng kamote, cut up
• 2 pcs siling panigang (finger chilies)
• patis (fish sauce), to taste

• Boil rice washing, tomatoes and onions.
  

• Add bangus and cook until white in color or about 10 minutes.
  

• Stir-in MAGGI Sinigang sa Sampaloc Mix.
  

• Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote.
  

• Add siling panigang.
  

• Season with patis to taste.

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Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

La Paz Batchoy Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

• In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  

• Reduce heat and blanch shrimp until cooked.
  

• Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  

• Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
  

• Remove pork, chicken and liver from the pot, drain and let cool.
  

• Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  

• Slice the pork, chicken and liver into thin strips and set aside.
  

• Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  

• Serve immediately.

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Chicken Sotanghon Soup Recipe, Sotanghon Noodles is the Filipino name for the bean thread noodles also known as cellophane noodles or chinese vermicelli noodles which is made from mung beans. It is thin, like vermicelli, almost transparent, smoother and more slippery than most other noodles. Used not only in soups but also in lumpia (spring rolls) and pancit (chowmein-like dish).

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4

Chicken Sotanghon Soup Ingredients:

• 200 gm sotanghon (bean thread) noodles
• 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  
• 6-7 cups chicken stock
• 2 Tbsp oil
• 1/2 head of garlic – minced
• 1/2 medium onion – sliced
• 1 Tbsp patis (fish sauce)
• 4 dried Chinese black mushrooms (shiitake)
• chopped green onions

• Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
  

• Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
  

• Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
  

• Add chicken stock and bring to boil.
  

• Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
  

• Garnish with chopped green onions.
  

• Serve hot with combined lemon juice and patis on the side.

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