400 grams sliced chicken (don’t remove the bones since it will give a nice broth)
200 grams pasta, cooked according to package direction
2 cups evaporated milk
1 medium carrot, julienned
2/3 cups green beans, sliced very thinly
3 cloves garlic, crushed then minced
1 can chicken broth cubes
1 egg; beaten
3 tbsp melted butter
6 cups water or more
1 cup cork kernel
2 cups shredded cabbage
1 large onion, minced
1 stalk celery, sliced
1 tsp sugar
salt and pepper to taste
fish sauce to taste
chopped coriander for garnish
How to Cook Chicken Sopas:
-Heat butter in a pot, then saute garlic and onions, then add chicken and stir until lightly brown.
-Add water, salt, pepper and chicken cube.
-Bring to boil, reduce the heat and simmer until the chicken is done.
-Add vegetable, sugar and fish sauce.
-Let it boil, simmer until the vegetables are done.
-Stir in the beaten egg, once the egg has been stirred, add the milk and continue stirring until mixture is simmering.
-Adjust the seasoning to taste.
-Turn off heat. Garnish with chopped corriander.
-Serve hot.
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