SHANGHAI MISUA SOUP


Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX
1/4 cup MAGNOLIA ALL PURPOSE FLOUR (for dredging)
2 tbsp MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
1 pc onion, sliced
1 clove garlic, crushed
1 pc chicken bouillon cube, dissolved in 6 cups water
1 pc patola, sliced
1 (100 g) pack misua
2 tbsp patis
1/4 tsp pepper
1 tbsp sliced green onion

Procedure:

  1. Scoop every tablespoon of shanghai into balls and dredge in flour then fry in hot oil. Set aside.
  2. Using the same oil in a deep pot, sauté onion and garlic. Add chicken balls and chicken stock. Simmer covered for about 6 minutes.
  3. Add patola and continue to cook for about 3 minutes or until tender. Add misua and cook for 3-5 minutes, stirring continuously. Season with patis and pepper.
  4. Stir in green onion before serving.
Makes 6 servings.                

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