Ingredients:
(serves 15-20 people depending on how much soup you want)
- 250 grams chicken innards (liver, heart, etc...), cut into thin strips
- 500 grams lean pork, cut into thin strips
- 1 big sayote, cut into strips
- 1 medium onion, chopped
- 5 cloves of garlic, cut into strips
- 1 big thumb of ginger, cut into strips
- a pinch or 2 or annato powder
- 5 cups of water or broth
- 100 grams of sotanghon (cellophane noodles) ( you can add more)
- salt and and pepper to taste
- fish sauce for added flavor
Procedure:
- Saute the strips of ginger, onion, and garlic in a big swirl of cooking oil. Stir until fragrant.
- Add the chicken innards except the liver. Mix until half-cooked.
- Add the pork strips and mix until half-cooked.
- Add the chicken liver last and mix everything gently.
- Add the water or broth together with a pinch or 2 of annato powder.
- Simmer in low-medium fire until boiling.
- Remove the scum on the surface of the soup.
- Add the strips of sayote and lower the fire.
- Season with salt, pepper, and fish sauce.
- Simmer until the sayote strips are half-cooked.
- Serve hot.