Ingredients:
3 | tbsp | cooking oil |
1/2 | cup | coarsely chopped onions |
2 | tsp | minced garlic |
100 | g | shiitake mushrooms, quartered |
1 | whole | MAGNOLIA CHICKEN BREAST, cooked and flaked |
8 (2 L) | cups | water |
2 | pc | beef bouillon cubes |
100 | g | Thai flat noodles (Pad Thai) |
50 | g | sotanghon noodles, soaked in water |
1 | cup | julienned carrots |
3/4 | tsp | iodized fine salt |
1/2 | tsp | sugar |
1/2 | tsp | pepper |
2 | bundles | Chinese pechay, trim ends |
2 | tbsp | chopped green onions |
1/2 | cup | cornstarch |
1 | tsp | iodized fine salt |
1/2 | tsp | pepper |
2 | pc | eggplants, sliced into 1 cm thick pieces |
1 | pc | MAGNOLIA BROWN EGG, slightly beaten |
cooking oil for deep-frying |
Procedure:
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