- 1/2 kilo chicken gizzard & liver
- 1 pc (300-350 grams) chicken leg quarter
- 400 grams pork belly
- 1 whole head garlic, pierced each clove & skin on
- 1 quartered red onion
- 1 tsp whole peppercorns
- 2 pcs chicken cubes
- 1 tbsp iodized coarse salt
- 8 cups water
- 1 pack (75 grams) vermicelli (sotanghon), immersed in water
- 1/2 cup oil
- 1 head garlic
- 2 medium (75 grams) red onion
- 1 pc Chinese chorizo
- a bunch (20 grams) Chinese celery (kinchay)
- 1/2 pc (20 grams) red bell pepper
- 1 pack squid balls, sliced thinly
- 2 tsps ground black pepper
- 1/2 tbsp fish sauce
- 5 cups hot water
- 3/4 cup soy sauce
- 500 grams rice noodles (bihon)
- 100 grams cabbage
- 100 grams pechay baguio
- 100 grams green beans
- 100 grams carrot
- 2 handfuls pounded pork cracklings (chicharon)
Put the first-nine ingredients in a thick bottom casserole. Cover. Place over high fire. Bring to boil. Then, decrease fire to low and simmer for 18 minutes.
Put in a bowl the next ingredient. Set aside.
Meanwhile, pound the garlic finely. Cut into half the onions and slice thinly. Mince the Chinese chorizo, Chinese celery and bell pepper. Pound the pork cracklings.
Get back to the boiling casserole, Remove the chicken, gizzard, liver and pork belly. Reserve the broth. Let it cool for awhile. Slice the gizzard and pork into thin strips. Cut into four each liver. Chop the chicken, remove the bones.
In a very large wok or talyasi, place over high-fire. Add oil. Heat moderately. Put garlic. Saute until rich golden brown. Follow with onion, chorizo, kinchay and bell pepper. Saute until limp.
Add the squid balls, pork belly, chicken, gizzard, liver, black pepper and fish sauce. Saute until aromatic. Pour in the hot water and reserve broth (should be strained). Add soy sauce. Cover. Bring to boil.
As you wait for it to boil, drain the water from the vermicelli. Shred the cabbage and pechay baguio. Cut into julienne the carrot. Diagonally slice thinly the green beans.
Back to the wok, by this time, it should be boiling. Put the vermicelli and rice noodles. Mix. Lower heat to medium-low. Stirring and tossing while it cooks. When the two-thirds of liquid has evaporated, put all the vegetables and pounded pork cracklings. Continue cooking, tossing until there's no more liquid.
Preferably serve hot and squeeze Philippine lemon on top.