02/08/2020
Batchoy my style.
Broth: Boil a whole chicken, chorizo slices, liver with one whole red onion and salt. Note: in my experience boiling a whole chicken whole without cutting it into small pieces produces a tasty, balanced (not too oily, not too bland) broth and the tenderest chicken meat. In the same light, put in the whole onion whole, just peel off the outermost layer, but leave the next layers of dry onion. Chicken liver can be boiled with the other meats, but when using pork liver, put this in last. When meats are done, remove the meats and strain the soup. Add seasoning (ground black pepoer and one chicken bullion). Reduce as necessary. Normally, if you boil the meats long enough, reducing the broth is not necessary.
Add shredded chicken, chorizo and liver pieces, miki noodles, squash slices, set to boil until cooked. Add pepper, salt, sugar to taste. Sometimes I add a few slivers of ginger depending on my mood. Thicken soup with corn starch. Add in pechay leaves when soup boils, just before turning off the heat.
Assembly/ plating: In a bowl, whether in a serving bowl or individual bowls, put in julienne cut onion leeks first before pouring in the hot soup. After that, pour in the noodles, meat pieces and veggies. Garnish with crispy chicharon, crushed peanuts and one egg.
