Chicken with Bean Thread Noodles in Soup

The CHICKEN SOTANGHON (Chicken with Bean Thread Noodles in Soup) Serves 6-8

Chicken with Bean Thread Noodles in Soup
2 chicken backs
1 chicken breast
8 cups water
6-8 oz. bean thread or cellophane noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 medium-sized onion, sliced
1/2 cup annatto water
2 tablespoons fish sauce (patis)
4 stalks, green onions, sliced finely
salt and pepper to taste

In a deep pot, boil chicken backs and breast in 8 cups water for 25 minutes. Season with a little salt. Remove chicken pieces when cooked. Let cool a little on a platter.

Reserve chicken stock. Shred meat from chicken breast. Set aside. Soak bean thread noodles in water until soft. Drain and cut into 6-inch length with scissors. Set aside.

In a deep non-stick pan over medium heat, sauté garlic in oil until lightly browned. Add onion, shredded chicken meat, annatto water, fish sauce and 7-8 cups chicken stock.

Season with salt and pepper to taste. Cover and let boil over medium high heat. Reduce heat to medium and add the noodles.

Stir carefully. Simmer for 8-10 minutes or until noodles are cooked. Stir in half of the green onions. Top individual servings with green onion garnish.
Holiday Recipes
Related Posts Plugin for WordPress, Blogger...
Copyright 2010 Luxury Recipes All rights reserved