Ingredients
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
Instructions
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.
