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The menu balances well-known Filipino classics (try the barbecued, vinegar-sharpened chicken inasal) with plenty of deep cuts (batangas goto, say, a slow-cooked offal soup served over rice).
Chicken soup ... It goes back into the pot after you simmer rice and chickpeas in the broth. Finish with lemon rind and juice, parsley, and scallions, and ladle the hearty soup into bowls.
Once the pasta is cooked, return the shredded chicken to the pot. Taste the broth and season if required. Ladle the soup into bowls, sprinkle with parsley, and serve.