Chicken Cellophane Noodles Soup Food

CHICKEN SOTANGHON SOUP

CHICKEN SOTANGHON SOUP image

Chicken Sotanghon Soup is a Filipino-style soup made with bite-sized chicken, cellophane noodles and vegetables in a ginger-flavored broth. This recipe calls for atchuete powder, which this site will not accept as an ingredient, so you can substitute paprika.

Provided by JackieOhNo

Categories Filipino

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon oil
1 onion, peeled and sliced thinly
4 garlic cloves, peeled and minced
1 thumb-size piece fresh ginger, peeled and julienned
1 lb chicken wings, tips removed and cut into 2-inch pieces
1 cup Chinese celery, finely chopped (kinchay)
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon paprika
1 large carrot, peeled and julienned
salt and pepper
4 ounces cellophane noodles (about 2 coils sotanghon)
1/2 head napa cabbage, shredded
3 -4 hardboiled egg, peeled and halved
green onion, chopped
1/2 cup oil
1 head garlic, peeled and minced

Steps:

In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.
Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through.
In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
For Fried Garlic Bits: In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

Nutrition Facts : Calories 527.9, Fat 36.6, SaturatedFat 7.2, Cholesterol 140.3, Sodium 1437.9, Carbohydrate 24.9, Fiber 1.1, Sugar 2.8, Protein 23.9

CHICKEN CELLOPHANE NOODLES SOUP

Chicken Cellophane Noodles Soup image

A Vietnamese soup using cellophane noodles, which just I found in a store (quite amazing since not many Asian things are available). Found this on recipehound.com. I'd boil the chicken longer than the recipe calls for.

Provided by littlemafia

Categories Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 ounces cellophane noodles
2 quarts water
1 lb chicken neck, skin removed
2 chicken legs with thigh
1/2 lb chicken giblets
3 tablespoons fish sauce
fresh ground black pepper
2 tablespoons coriander and scallions, chopped

Steps:

Soak the cellophane noodles in warm water for 10 minutes, then drain and cut into 3-inch lengths.
Bring the 2 quarts water to a boil and drop in the chicken necks, legs, and giblets. Boil for 7 minutes, then remove giblets; slice and reserve them for use later. Continue cooking the broth for another 15 minutes, then strain, discarding the necks. Remove and shred all meat from legs and thighs. Add the fish sauce, salt, sprinkle with black pepper. Just before serving, bring the soup to a boil and add the cellophane noodles.
To serve, remove the noodles from the soup and use to fill individual bowls half full. Sprinkle on some shredded chicken, giblets, and chopped scallion, and coriander.
Pour boiling broth over all, sprinkle on some black pepper, and serve.

Nutrition Facts : Calories 249.5, Fat 11.1, SaturatedFat 3.1, Cholesterol 140.3, Sodium 778.9, Carbohydrate 17.6, Fiber 0.1, Sugar 0.4, Protein 18.3

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