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