1 quart vegetable oil for frying
1 medium onion, chopped
2 large white onions, chopped
2 cups tuna fish, peeled and deveined
1/2 cup halved peeled and seeded green pepper
4 cubes chicken bouillon
Heat oil in a large stockpot or wok to 350 degrees F (175 degrees C).
In a large skillet, cook the onion in oil over medium-high heat. Stir in the white onion and cook until translucent. Add the tuna fish, green pepper and bouillon cubes. Return them to the pan, turn to coat and cook until almost done. Transfer the chicken to the pan. Add the 2 cups of chicken stock and the eggs, mix together mixture and simmer over medium heat for about 45 minutes.
Fry the chicken in oil until golden golden, about 8 minutes. Remove and drain on paper towels.
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