August 22, 2018
Balut Soup


Makes 6 servings
Preparation and cooking time: 20 minutes


6 pieces balut, cooked
4 tablespoons cooking oil
¼ cup garlic, chopped
½ cup white onion, chopped
½ cup carrots, diced
½ cup celery, chopped
½ cup peas
¼ kilo chicken thigh fillet, cut into pieces
4 cups chicken broth
2 cups water from boiling rice
⅓ cup cornstarch dissolved in ¼ cup water (slurry)
1/3 cup sitsaro
½ cup spring onions
½ cup celery leaves, chopped
Salt and pepper to taste
Chicharon as topping


1. Peel balut. Reserve soup.
2. In a pan with heated cooking oil, saute garlic and onions until fragrant. Add carrots, celery and peas and continue sautéing.
3. Add chicken thigh fillet. Saute for a few minutes. Add chicken broth, balut soup, and water from boiling rice. Add slurry and bring to a boil then add balut and allow to simmer.
4. Add sitsaro, spring onions and celery leaves. Season with salt and pepper. Bring to a boil and remove from heat. Serve hot with crushed chicharon!