Ingredients
2 tablespoons crushed garlic
3 tablespoons oil
14 cup sliced onion
2 lbs chicken pieces
2 tablespoons patis (fish sauce)
14 teaspoon pepper
6 cups water
2 (3 3/4 ounce) packages cellophane noodles
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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saute garlic in oil until brown. add onion, chicken, patis and pepper. cover; bring to boil, then simmer for 10 minutes. add water; bring to boil. simmer until chicken is cooked. the dish should be covered, but leave lid off part of the time. remove chicken from broth. take off meat, shred, and throw back into the pot. discard skin and bones. add broken up noodles and cook another 5 minutes. spoon noodles, chicken and broth into bowls; sprinkle with scallions before serving.