I know it’s getting warm and beautiful now on the other side of the world, but to where I am it’s the other way around as temperature is dropping off so fast. Winter season has definitely arrived! What could be better than a bowl of hot soup on a chilly, rainy, windy or haily kind of weather especially when it’s homemade?
Hototay is a Filipino Chinese egg drop soup made of different mixed meats and vegetables ingredients, an all-in-one meal perfect to give you comfort on a day or night. So if you are in a location similar to where I am or simply a lover of hot soup, why don’t you give this a go and tell me how it goes. Otherwise, you can always keep this recipe and give it a show when the temperature has started dropping on your side of the world.
250g pork belly
1 large chicken breast
1/2 cup pork liver, sliced thinly
1 cup chicken gizzards, sliced
6 cups chicken stock
3 pcs shiitake mushrooms, rehydrated and sliced thinly
1 cup straw mushrooms, cut in half
1 carrot, sliced
1/2 Napa cabbage, sliced
6 cloves garlic, minced
1 onion, finely chopped
freshly ground black pepper
1. In a pot add chicken stock, pork, gizzard and chicken bring to a boil and cook until meat is tender.
2. Remove meat from pot then thinly slice pork pieces and flake the chicken meat. Set it aside.
3. In a large saucepan add oil then sauté garlic and onions.
4. Pour chicken stock then add the pork, chicken and gizzard. Bring to a boil.
5. Add carrots and liver and simmer to 2 minutes.
6. Add the cabbage and mushrooms, simmer for 2 minutes.
7. Season with sesame oil, salt and freshly ground black pepper then serve in bowl while piping hot topped with a freshly cracked egg per serving.