How to Make Filipino Chiffon Cake Recipe And Procedure

Filipino Chicken Sopas

For the chiffon cake, the only difference from my mom's recipe is i used olive oil instead of vegetable oil.

Recipe Summary Filipino Chicken Sopas

Creamy chicken macaroni soup - comfort Filipino food that transcends culture, time, and ages. It's made simply in one pot that I have adjusted to be able to add all ingredients as you go.

Ingredients | Filipino Chiffon Cake Recipe And Procedure

6 cups water, or more as needed

½ onion, chopped

1 pound bone-in chicken thighs, skin removed

1 teaspoon garlic powder

1 teaspoon onion powder

2 carrots, diced

2 tablespoons fish sauce, or more to taste

4 teaspoons chicken bouillon granules

½ teaspoon ground black pepper

½ (16 ounce) package elbow macaroni

½ cup evaporated milk

3 tablespoons butter

1 pinch salt and ground black pepper to taste

Directions

Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.

Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.

Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

Any bone-in chicken parts will do.

Info | Filipino Chiffon Cake Recipe And Procedure

prep: 10 mins cook: 1 hr 10 mins total: 1 hr 20 mins Servings: 6 Yield: 6 servings

TAG : Filipino Chicken Sopas

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Images of Filipino Chiffon Cake Recipe And Procedure

Filipino Chiffon Cake Recipe And Procedure : For the chiffon cake, the only difference from my mom's recipe is i used olive oil instead of vegetable oil.