Featured in the Honolulu Star-Bulletin on January 9, 2008.
Ingredients:
Chicken Marungay Soup
Try this delicious recipe from the Electric Kitchen!
3 pounds boneless, skinless chicken thighs
1 tablespoon oil
4 inch piece ginger root, crushed
3 quarts water
2 medium tomatoes, chopped
1/4 cup patis (fish sauce)
1/2 teaspoon pepper
2 cups marungay leaves (horseradish)
Salt to taste
Directions:
Cut chicken pieces into halves.
In a large saucepan, heat oil.
Brown chicken and ginger.
Add water, tomatoes, patis, and pepper.
Cover and bring to a boil.
Lower heat and simmer for 20 minutes, or until chicken is tender.
Add marungay, cover, and cook for 2 more minutes.
Add salt if needed.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste): 310 calories, 11 g fat, 2.5 g saturated fat, 200 mg cholesterol, greater than 1000 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 46 g protein
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