Emprimir
Correo Electrónico
Ingredientes
- 100 g sugar snap peas
- 1 large carrot, sliced
- 1 cup woodear fungus, thinly sliced (if using dried ones rehydrate it first)
- 300 g pork belly, cubed
- 300 g chicken breast
- 1/2 cup pork liver, sliced thinly
- 1 cup chicken gizzards, sliced
- 6 cups chicken stock
- 6 cloves garlic, minced
- 1 onion, finely chopped
- spring onions
- 4 fresh eggs
- 2 tsp sesame oil
- salt
- freshly ground black pepper
- oil
View Full Recipe at Ang Sarap
.%3C/p%3E%3Cp%3E4.%20Flake%20the%20chicken%20meat%20then%20set%20aside.%3C/p%3E%3Cp%3E5.%20In%20a%20separate%20pot%20add%20oil%20then%20saut%C3%A9%20garlic%20and%20onions.%3C/p%3E%3Cp%3E6.%20Pour%20back%20the%20clear%20stock%20and%20meats,%20bring%20to%20a%20boil.%3C/p%3E%3Cp%3E7.%20Add%20carrots,%20cabbage%20and%20woodear%20fungus%20then%20simmer%20for%203%20minutes.%3C/p%3E%3Cp%3E8.%20Add%20sugar%20snap%20peas%20and%20simmer%20for%202%20minutes.%3C/p%3E%3Cp%3E9.%20Add%20sesame%20oil%20then%20season%20with%20salt%20and%20freshly%20ground%20black%20pepper.%3C/p%3E%3Cp%3E10.%20Serve%20in%20bowls%20while%20piping%20hot%20topped%20with%20a%20freshly%20cracked%20egg%20per%20serving.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}