Chicken with Bean Thread Noodles

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

Chicken with Bean Thread Noodles
2 chicken backs to make stock
5 cups water
1 boneless chicken breast, sliced thinly, 2 inches long
8 oz. bean thread or cellophane noodles
6 large dried mushrooms
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium-sized onion, sliced
1 tablespoon fish sauce (patis)
1/2 cup annatto water
1 carrot, sliced thinly, about 2 inches long
1 cup sugarpeas
4 stalks green onions, sliced thinly crosswise
salt and pepper to taste

Boil chicken backs in 5 cups water for 25-30 minutes. Season with a little salt. Reserve chicken stock. Soak dried mushrooms in water for 20 minutes, de-stem and slice thinly when doubled in size. 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, cook for 1 minute. Add sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little salt and pepper.

Cook for about 8 minutes or until mushrooms are cooked. Add 2-3 cups chicken broth. Bring to a boil, correct seasonings, then add the drained bean thread noodles. Cook for about 8 minutes, stirring gently until liquid has been absorbed and noodles are cooked.

Be careful not to mash noodles when stirring. Add sweet peas and sliced green onions just before noodles are cooked. Serve immediately.
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