INGREDIENTS
- 1 Boneless chicken breast
- 2 Cups macaroni shells (elbow is fine if you prefer)
- 12 Cups chicken stock
- 1 Cube chicken bouillon
- 1½ Cups milk
- ¼ Cup shredded carrots
- 1 Cup shredded cabbage
- 2 Hotdogs cut into matchsticks pieces
- 4 Garlic cloves
- ½ Tsp. Ground black pepper
- 2 Tbs. Patis (fish sauce)
- 7 Cups water
- 3 Cans chicken stock (6 cups)
DIRECTIONS
- Start by boiling the chicken breast with 7 cups of chicken stock. Have six (three cans) more cups ready for the rest of the ingredients.
- Brown garlic with 4 tbs. of cooking oil, then add onions, and let it cook until softened.
- After the onions are ready, add your shredded chicken breast, and season it lightly with salt and pepper.
- Let the chicken breast cook for about 2 minutes, add the hotdogs, and allow it to cook for two minutes also.
- After the hotdogs are ready go ahead and season it with 2 tbs. patis (fish sauce).
- At this time you may go ahead and add the 12 cups chicken stock.
- Bring the stock to a boil and let it simmer for two minutes, then add the 2 cups of macaroni shells.
- At this point, it is very important that you stir it constantly to avoid the macaroni from sticking to each other.
- Time it from this point. See the cooking instructions of your macaroni for how long you should cook it. Normally, it should take anywhere from 7-9 minutes.
- The idea is that you want to get all your ingredients in and cooking at least two minutes under the time that is required to cook your macaroni.
- Do not, I repeat, do not cook it the full 7 or 9 minutes before removing it from the heat. If you do, you will over cook your macaroni every time.
- Your macaroni will continue to cook after you turn the heat off, therefore you have to give it time for that.
Source : Filipino Food Lovers
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