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Suggest a better description* fish sauce ** liquid used to wash rice - or vegetable stock. 1. Fry the garlic in hot cooking oil until brown. Add ginger and chopped onions. Cook until soft. 2. Drop in chicken. Season with patis (fish sauce). Cover and simmer for 5min. 3. Add the rice water, simmer until chicken is tender. 4. Add sliced papaya and cook until papaya is tender. 5. Just before removing from the fire, season with salt and vetsin. Add pepper leaves. Serve hot, with steamed rice. NOTES : This is traditional Philippino chicken soup is a meal in itself. My wife makes it all the time... wonderful for those cool winter nights. Posted to MC-Recipe Digest V1 #335 Recipe by: Joe Sweeney From: Sweeney
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 8 | ||
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Calories: 333 | ||
Calories from Fat: 228 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 107.2mg | 33 % | |
Sodium 88.8mg | 3 % | |
Potassium 321.5mg | 8 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.8g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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