Chicken Sotanghon Soup
| Ingredient | ||
| 2 | pound | chicken, cleaned |
| 4 | ounces | sotanghon (vermicelli noodles) Soak in water for 5 minutes |
| 1 | piece | medium onion, minced |
| 4 | cloves | garlic, minced |
| 1/2 | cup | anatto water |
| 1/2 | cup | carrots, julienned |
| 3 | tablespoon | green onion, chopped |
| 5 | cup | cups water |
| 2 | tablespoon | toasted garlic |
| 3 | tablespoon | patis (fish sauce) |
| 1 | cup | cabbage, shredded |
| 4 | pieces | chinese black mushrooms (shiitake) (soak in hot water for 10 minutes) |
| 1 | teaspoon | ground black pepper |
| 1 | piece | chicken bouillon |
Procedure
- In a pot boil water and put-in the chicken, simmer till the chicken is tender.
- Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
- Saute garlic and onion in low-medium heat in a cooking pot
- Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
- Pour the chicken stock and let boil. Simmer for 30 minutes.
- Add carrot, cabbage and green onion then cook for 2 minutes more.
- Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
- Garnish with toasted garlic and chopped green onions.