Prep time
Cook time
Total time
Serves: 6-8
  • 100 grams glass noodles, soaked and softened in water
  • 300 g boneless chicken thighs
  • 200 g fish balls
  • 1 cup rehydrated wood ear fungus
  • 3 carrots, sliced
  • 2 tbsp kicap manis
  • 1 litre chicken stock
  • 500 ml water
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • fish sauce
  • freshly ground black pepper
  • spring onions, sliced to garnish
  • celery leaves, sliced to garnish
  • oil
  1. In a pot boil chicken breast in water until cooked, remove chicken from the part and flake. Set it aside.
  2. In a soup pot add oil then sauté shallots and garlic.
  3. Add chicken, fish balls, wood ear fungus and kicap manis, stir fry for 4 minutes.
  4. Pour chicken stock and water used for boiling chicken, add the carrots then bring to a boil then simmer for 10 minutes.
  5. Add the noodles and cook for 2-3 more minutes, turn heat off then garnish with scallions and celery leaves.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at