Hototay

Ingredients:

• 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
• egg
• salt
• freshly ground black pepper
• oil
• sesame oil

Method:

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.

source: angsarap.net