Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1/2 kilo rice noodles (bihon)
- 1/2 kilo chicken liver/gizzard, boiled & cut into bite sizes
- 3 cloves garlic, minced
- 1 large onion, minced
- 1 small cabbage, shredded
- 2 cups chicken broth
- 1 medium carrot, julienned
- 1 bunch kinchay, sliced thinly
- 4 tablespoon canola oil
- 1/2 cup soy sauce
- Salt and pepper to taste
Direcciones
- Place the rice stick noodles in a clean basin and immerse in water to soften.
- Heat the oil and stir fry the garlic and onion until soft in a large frying pan.
- Add the pork and stir fry for about 3 minutes or until cooked.
- Add the liver, gizzard and vegetables and continue stir frying until liver and gizard are tender and the vegetables are half cooked.
- Add 1 cup of the chicken broth and soy sauce and boil for about 1 minute.
- Remove half of the ingredients from the pan and set aside as topping for the noodles later.
- Remove the noodles from the soaking water and add to the ingredients remaining in the pan.
- Mix constantly until the noodles are cooked and dried.
- If it becomes dry before the noodles are cooked, you can add the remaining broth as needed.
- Flavor with salt and pepper to taste.
- Arrange the cooked noodles in a big serving dish and put the topping.
- Serve with slices of calamansi.
