Hototay

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

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 is near and what could be better than a bowl of hot soup on a chilly, rainy or windy 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 rainy day or a cold 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.

Hototay

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 4-6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

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

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Ingredients

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• 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
• salt
• freshly ground black pepper
• oil

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Instructions

1. In a large saucepan add oil then brown pork, gizzard pieces and liver.
2. Add the chicken and chicken stock. Bring it to a boil and simmer for 25 minutes or until chicken meat is tender.
3. 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).
4. Flake the chicken meat then set aside.
5. In a separate pot add oil then sauté garlic and onions.
6. Pour back the clear stock and meats, bring to a boil.
7. Add carrots, cabbage and woodear fungus then simmer for 3 minutes.
8. Add sugar snap peas and simmer for 2 minutes.
9. Add sesame oil then season with salt and freshly ground black pepper.
10. Serve in bowls while piping hot topped with a freshly cracked egg per serving.

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