EMPRESS SOUP

Ingredients:

6	cups	chicken stock
1/2	kg	MAGNOLIA CHICKEN STATION THIGH FILLETS
2 (200 g each)	pc	onions, quartered
1/2	cup	diced carrot
8	pc	dried Chinese mushrooms, soaked and sliced
3	tbsp	frozen peas
1/4	cup	chopped onion leeks
1	tbsp	chopped kinchay
2	tbsp	diced and seeded tomatoes
2	tsp	chili garlic sauce
1/4	cup	chopped PUREFOODS COOKED HAM
1 (50 g)	pack	sotanghon
		iodized fine salt and pepper to taste
3	tbsp	chopped green onions

Procedure:

In a saucepot, bring chicken stock to a boil. Add chicken thighs once chicken is cooked, remove from stock. Cube chicken and set aside.
Add onions, carrot, mushrooms and peas. Simmer for about 5 minutes.
Add leeks, kinchay, tomatoes, chili-garlic sauce, ham and sotanghon to broth. Season with salt and pepper then cook for another 1 minute.
Return chicken. Remove pot from heat. Top with green onions leaves. Serve hot.

Makes 6 servings.

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