8pc EQUAL kikiam, sliced 200g
1pc PG Fresh onion red, sliced
150g MAGNOLIA Chicken adobo cut, boiled and flaked (reserve stock)
3 cups Reserve chicken stock
2 packs UFC Fun Chow Meaty Yang Chow 20g
1 cup PG Fresh Sayote (fruit), sliced
1 cup PG Fresh Cabbage, sliced
1 pack GOODLIFE Bihon 200g
10pc EQUAL fishballs 250g
1 cup + 3 tbsp UFC Hapi Fiesta Vegetable Oil 500g
2 cloves PG Fresh garlic, crushed
2 packs DATU PUTI Oyster Sauce 30g
1 cup PG Fresh Carrots, sliced

1. Soak GOODLIFE bihon in water for 30 minutes, drained & set aside.
2. In a pan, heat 1 cup UFC Hapi Fiesta oil then fry EQUAL fishballs and kikiam until cooked. Set aside.
3. In another pan, put 3 tbsp oil then saute PG garlic, onion, MAGNOLIA chicken meat, fishballs and kikiam.
4. Add chicken stock, UFC Fun Chow and Datu Puti Oyster Sauce. Cover and simmer for 3 minutes.
5. Add PG vegetables and drained bihon. Cover and simmer for 8 minutes or until cooked. Stir occasionally. Serve with calamansi if desired.