SHANGHAI MISUA SOUP

Ingredients:

1/2	kg	MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR (for dredging)
2	tbsp	cooking oil
6	cups	chicken stock
1	clove	garlic, crushed
1	pc	onion, sliced
1	pc	patola, sliced
1 (100 g)	pack	misua
1	tbsp	chopped green onions
2	tbsp	patis (fish sauce)
1/4	tsp	pepper

Procedure:

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

Makes 6 servings.

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