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Enjoy the meatiness of native chicken in this easy noodle dish
1. Simmer chicken in water. Set aside the chicken and reserve the broth. Shred chicklen.
2. Combine oil and annatto seads and heat for 5 minutes. Strain. Saute garlic and onion in annatto oil.
3. Pour broth and simmer. Season with MAGGI MAGIC CHICKEN and fish sauce. Add sotanghon and cook for 5 minutes.
4. Add carrots, cabbage and chicken. Cook fry for another minute. Transfer into a serving bowl. Top with toasted garlic and spring onion and serve.
Serve with Fried Lumpia or Okoy
How to Butcher a Whole Chicken
How to Simmer
How to Fry
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50 grams boneless chicken breast
2 1/2 cups water
2 tbsp vegetable oil
1 tbsp annatto (atsuete) seeds
4 cloves garlic, minced
1 pc small onion, cut into strips
1 sachet MAGGI MAGIC CHICKEN
1 tsp fish sauce
50 grams sotanghon, soaked in water
1/4 cup strips of carrot
1/2 cup shredded cabbage
1 tbsp toasted garlic
1 tbsp sliced spring onion