Ingredients:

Procedure:

Season chicken with salt, pepper, sugar and monosodium glutamate, set aside. In a skillet, add vegetable oil. Sauté garlic, onions, ginger and chicken. Add about one fourth of water then transfer to a large stock pot. Add the rest of the water. Cover and simmer at medium heat for about 30 minutes or until chicken is slightly tender. Add the pasta and continue simmering until pasta is cooked. Add the Franklin Baker Coconut Concentrate and mix well and garnish with green onion prior to serving. Serve hot.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.