Sopas
Ingredient
| 1 | pound | Chicken thigh |
| 1/4 | pound | chicken liver cut in tiny pieces (optional) |
| 3 | tablespoon | oil |
| 3 | cloves | garlic chopped |
| 1 | medium | onion sliced thinly |
| 2 | cup | cabbage shredded |
| 1 | cup | carrot cut in julienne strips |
| 1/2 | cup | evaporated milk |
| 2 | cup | small shell pasta or elbow macaroni |
| 3 | cup | chicken broth or water |
| 1 | pc | chicken bouillon cube |
| 6 | tablespoon | Patis (fish sauce) |
| salt and pepper |
Procedure
- Boil chicken thigh in chicken broth (or water) till cooked, remove from casserole and shred into small pieces. Keep the chicken broth boiling and add shell pasta, 3 tablespoon fish sauce and 1 teaspoon pepper boil for 10-15 minutes.
- While the pasta is boiling, Heat oil in a separate pan over medium heat saute garlic, onion till fragrant, add chicken liver and cook till no more blood coming out about 2-3 minutes then add shredded chicken and fish sauce saute for 3 minutes the add carrot and simmer for 5 minutes and then cabbage cover and turn off heat. set aside
- Check the pasta if it is al dente, then add milk and the saute chicken shred. Boil for 3 minutes, add salt and pepper if needed and its ready to serve.
You can also add celery and hotdog or sausage if you prefer.