Hototay

Hototay

Ingredients:

• 2 tbsp Jolly Heartmate Canola Oil
• 3 cloves garlic, minced
• 1 medium onion, minced
• 200 g pork kasim, cut into strips
• 200 g chicken thigh, cut into strips
• 10 pcs shrimps, peeled
• 1/4 cup pork liver, sliced thinly
• 1 tbsp fish sauce
• 8 cups water
• 1 pc pork or chicken broth cube
• 1/4 cup Jolly Green Peas, drained
• 1 can (198 grams) Jolly Shiitake Mushrooms, drained and sliced
• 5 pcs Jolly Young Corn (Whole), halved
• 1 medium carrot, sliced
• 1 cup shredded pechay Baguio
• Salt and pepper to taste
• 1 large fresh egg

Procedure:

1. Heat oil in a casserole. Sauté garlic and onion until fragrant. Add pork kasim, chicken thigh, shrimps, pork liver, and fish sauce. Sauté for 5 minutes.
2. Add water and chicken broth cube. Let it boil and simmer for 6 minutes, skimming the foam from the surface regularly.
3. Add Jolly Green Peas, Jolly Shiitake Mushrooms, Jolly Young Corn (Whole), carrot, and pechay Baguio. Season with salt and pepper. Cook for another 3 minutes.
4. Turn off heat and add fresh egg. Mix well and serve.