Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4
Ingredients
½ kilo chicken, cut into pieces
1 patola (sponge gourd), sliced
1 bunch pechay (bok choy), chopped
2 spring onions, chopped
4 cloves garlic, minced
1 red onion, chopped
1 thumb-sized piece fresh ginger, sliced
Salt and pepper to taste
3 tbsp fish sauce
Sugar to taste (optional)
1 tbsp liquid seasoning (e.g., Maggi or Knorr)
1 pack misua noodles
Water (enough for the soup)
1 chicken bouillon cube
This recipe is even better than the restaurant version, my hubby loves it
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