CHICKEN BOLA-BOLA MISUA AND PATOLA


Ingredients:

2 tbsp STAR MARGARINE GARLIC
1 (250 g) pack MAGNOLIA CHICKEN TIMPLADOS BOLA-BOLA, thawed
2 L chicken stock
1 (100 g) pack misua noodles
1 (300 g) pc patola, sliced
1 tbsp patis

Procedure:

  1. In a pot, melt margarine and sauté chicken bola-bola over medium heat until slightly browned. Add stock and let simmer. 
  2. Add noodles and patola. Cover and bring to boil then reduce heat. Let simmer until papaya is tender. Season with patis.

 

Makes 5 servings.
(Yield: 5 cups of soup and 10pc of chicken bola-bola /1 cup of soup and 2pc of bola-bola per serving)           

 

Tip/s:

  • Use other preferred veggies like green papaya, sayote or upo
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