The Bubble Chef

My mother used to make us a delicious hot sopas. Sopas is a tagalog word for soup. I remember, whenever she makes it, there's always lechon kawali on the side. It has been her custom way of doing it. Soup with either fried pork or fish but most of the time, its lechon kawali. I grew up in a big family and it has always been a tradition to have annual feast in the town, and whatever occassion it is, she's been our cook with some helpers. Although when we're still singles, we never had the chance to cook for ourselves coz she's always been there, we knew by heart that we could cook well after seeing how she did it well in cooking all these years. Today, I made my version of Sopas. But unlike her, I served it with Garlic Mushroom and Beef with Oyster Sauce.


Ingredients:


1/2 lb chicken
5 c chicken stock
2 garlic cloves; chopped
1 sm onion; chopped
2 tb fish sauce
1 c elbow macaroni
1 carrot, cut into strips
1/2 c evaporated milk
3/4 c shredded cabbage
1 can Vienna Sausage/Hotdogs
1 ts salt
1/4 ts pepper
2 tb oil

Method:
Put a 1/2 pound chicken breast and broth in a pan. Cover and bring to a boil. Reduce the heat to a simmer and cook until the chicken is tender, about 30 minutes.

Remove the chicken and let cool. Discard the chicken skin and bones. Shred the chicken meat and set aside. Strain the broth and set aside. Clean the pan.

Heat the oil and saute the onions and garlic, until the onion is soft. Return the chicken to the pan and stir-fry for 2 minutes. Add carrots and macaroni and stir-fry for another 2 minutes. Add the chicken broth. Cover and bring to a boil. Reduce the heat and simmer until macaroni is al dente.

Add the fish sauce to taste. Add the cabbage and hotdogs. Cook for 5 more minute. Season to taste with salt and pepper.

6 servings


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