I deviated a bit from her recipe since like I said earlier I had already pre-cooked most ingredients of this meal since I usually don’t have much time whenever I get home to cook. I used chicken breast meat from the bones that I pre-boiled and the stock reserved for the soup later on. This meat was sautéed with garlic and onions then patis was added. I also added some patola to give the dish some veggies. Then I poured in the chicken broth, let it boil, then covered and simmered for about ten to fifteen minutes. Lastly, I added the misua and continued simmering until the misua is cooked. Finally, before serving the soup, I adjusted the seasonings (salt, pepper, magic sarap) before bringing it to the dining table while it was still steaming hot.
