transforming lechon chicken (like Andoks or Baliwags) into noodle soup is a good way to use up leftover chicken; it's less obvious "recycling" as well.
And easy, to boot.
Strip the meat from the bones, but don't throw the bones out. I use them to make the soup stock with an onion, slices of ginger, a tomato and salt, to taste. Use about 1-1/2 to 2 liters of water.
Meanwhile parboil 500 grams fresh egg noodles then drain fully. Chop some pechay (wombok) leaves.
Strain the soup stock and reboil. Season to taste. Add the noodles, roast chicken strips and pechay. Serve hot.
No comments:
Post a Comment