Chicken Soup with Mongo Beans
cut up in 2 inch pieces
mongo, boiled, peeled
Fry chicken in oil until slightly brown, stirring constantly.
Add ginger and garlic and stir until garlic is browned.
Add tomatoes until soft, then add 4 cups of water.
Add anchovy and cook.
Bring to boil, then simmer until chicken is tender.
While chicken is simmering, boil beans in water until they are easy to peel.
This is done by placing a bean between your fingers and rubbing the skin off the beans.
When this is done with ease, remove from stove and drain.
Add cold water to beans and then rub beans between your palms until almost all of the beans have been peeled.
Keep replacing cold water and peeling will drain with water.
When chicken is tender, add beans to soup and cook until soup is thick and beans are soft.
Add water, if necessary.
Variation: Bitter melons, cut in squares or leafy vegetables such as spinach may be used.
Pork may be used instead of chicken.