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Chicken misua soup
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| A reader sent an e-mail asking if I intended to focus on restaurant reviews henceforth considering how much I seem to have slowed down in posting recipes. The answer is no. It’s just the bloody summer heat that keeps me away from the kitchen. It might be difficult for non-Philippine residents to imagine what I mean. Many foreigners think it’s heaven to live in a country where the sun shines all year round. But, honestly, summer this year has not been friendly. It’s been an awful killer. I still cook — I have to; otherwise, we’ll starve — but I’m not too imaginative these days. I keep things simple. And when I feel really, really lethargic, we eat sandwiches. If there seems to be more restaurant reviews than usual, well, the reason is summer related too. Summer break means we go out more, we eat out more and, ergo, more restaurant reviews are posted. That said, let me switch to the chicken and misua soup that you see in the photo. I had two spring chickens and I cut off the breasts — whole. What remained of each chicken, I chopped in half. So, I had four large chicken pieces. I seasoned them with salt and pepper, placed them in the fridge — covered — for grilling later. The chicken breasts became the chicken and misua soup. I deboned the breasts and cut the meat into rather large pieces. I boiled the bones, together with the necks, to make the broth. I made a lot of soup for lunch and what we didn’t consume for lunch, I served with the oven-grilled chicken for dinner. So, let’s make the chicken and misua soup. Ingredients : meat from two chicken breasts half a head of garlic | |
| 1 large | white onion |
| 2 cooking (not salad) tomatoes | |
| 1 to 2 bunches | misua |
| chicken broth | |
| salt | |
| pepper | |
| patis | |
| 3-4 tbsps. | cooking oil |
| 1/2 tsp. | dried thyme, (optional) |
Cooking procedure :
Debone the chicken breasts and cut the meat into large strips, about an inch and a half wide and three inches long. Place in a bowl, season with salt and pepper. Throw in the dried thyme, if using, and mix well. Cover the bowl and let sit in the fridge while preparing the rest of the ingredients.
Crush, peel and finely mince the garlic.
Peel and finely slice the onion.
Roughly chop the tomatoes.
Heat the oil in a large sauce pan. Add the garlic, onion and tomatoes all at once and cook, stirring, until soft and the tomatoes start to render color. Add the chicken fillets and cook until opaque. Pour in the broth. Season with patis. Bring to a boil, lower the heat, cover and simmer for about 20 minutes.
Taste the broth and adjust the seasonings. Add the misua to the pan. Bring to a boil, turn off the heat and cover the pan for about 10 minutes to let the misua finish cooking in the hot broth.
If you want to make your chicken and misua soup extra special, add one or two beaten eggs to make a chicken and misua egg drop soup. After adding the misua to the pan and the broth starts to boil, pour the beaten egg(s) in a thin steam. Stir a few times. Turn off the heat, cover and wait for 10 minutes before serving.
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