Tuesday, June 2, 2009

Chicken Sopas Recipe

Students in public schools already started the SY 2009-2010 with a rainy week. My 2 kids who are separately studying in 2 different private schools have a week interval in their first day at school. My girl who is an incoming Grade 3 (St. Matthew College) will starts on June 8 while my boy (Virgen del Pilar School - Kinder Level) will starts on June 15.

Maybe this recipe will help parents out there to have it for their kids on rainy season. What’s good in this recipe is that you can have it as a dish already or snack plus you can play on with the ingredients. Meaning you can add other ingredients you want to make it more tasteful.

  • ¼ kilo of chicken (meaty part)
  • ¼ kilo chicken feet
  • ½ kilo of pasta (elbow macaroni or shell pasta)
  • 2 pieces plain hotdog cut diagonally (thin)
  • 3 cloves of garlic, pounded
  • 1 big onion, sliced
  • 1 small carrot, cut in julienne strips
  • ¼ part of whole cabbage, sliced
  • 1 can evaporated milk
  • Water
  • Fish sauce
  • Pepper
Cooking Procedures:

In a casserole, bring chicken meat and feet into boil. Lift first the chicken meat after 15-20 minutes. Add water if necessary. When the chicken feet are tender enough that you can detach the meat from its bone, put in a bowl then remove the little bones. Set aside the broth. After that, bring the pasta to boil until it cooks al dente. Remove the water and set aside the cooked pasta.

Sauté the garlic and onion in a quite deep casserole. Add the chicken meat and feet plus the hotdog with some fish sauce and pepper for about 5 minutes. Add the chicken broth and evaporated milk proportionately followed by the cooked pasta, cabbage and carrots and let it boil for about another 5 minutes. Add fish sauce and pepper to taste. Serve hot.


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