In a medium size pot or wok, heat oil and saute garlic until fragrant.
Next, add the onions and saute until soft.
Then add the pork and saute for about 6 to 7 minutes until slightly brown.
Add the pork liver and mix for a few seconds then pour a cup of water.
Cover and simmer for a few minutes until the water is reduced to half a cup.
Then add the shredded chicken, carrots and mushrooms.
Mix the ingredients then add salt and pepper to taste.
Pour the chicken stock. Bring to a boil and simmer for about 3 minutes.
Then add the pechay Baguio, stir and simmer for 1 to 2 minutes.
When cooked, transfer to individual bowls depending on how many people you are going to serve.
Get some eggs and crack each egg in a small bowl before pouring it on the hototay soup.
Don't crack the egg directly on the soup to avoid wasting it in case the eggs are bad.
Garnish with spring onions and serve hot.