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 rainy day or a cold night
- 1/2 Napa cabbage, sliced
- 100 g sugar snap peas
- 1 large carrot, sliced
- 1 cup woodear fungus, thinly sliced (if using dried ones rehydrate it first)
- 300 g pork belly, cubed
- 300 g chicken breast
- 1/2 cup pork liver, sliced thinly
- 1 cup chicken gizzards, sliced
- 6 cups chicken stock
- 6 cloves garlic, minced
- 1 onion, finely chopped
- spring onions
- 4 fresh eggs
- 2 tsp sesame oil
- freshly ground black pepper
- In a large saucepan add oil then brown pork, gizzard pieces and liver.
- Add the chicken and chicken stock. Bring it to a boil and simmer for 25 minutes or until chicken meat is tender.
- Separate all meat then run the liquid over a fine sieve to remove impurities and get a clear broth (you can skip this step if you are not that fuzzy).
- Flake the chicken meat then set aside.
- In a separate pot add oil then sauté garlic and onions.
- Pour back the clear stock and meats, bring to a boil.
- Add carrots, cabbage and woodear fungus then simmer for 3 minutes.
- Add sugar snap peas and simmer for 2 minutes.
- Add sesame oil then season with salt and freshly ground black pepper.
- Serve in bowls while piping hot topped with a freshly cracked egg per serving.