CHICKEN SOTANGHON
Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish. Both are equally delicious.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones.
- While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.
- Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 24.2 g, Cholesterol 29.8 mg, Fat 8.4 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 1.7 g, Sodium 736.8 mg, Sugar 1.5 g
CHICKEN SOTANGHON SOUP
Chicken Sotanghon Soup with cellophane noodles and tender-crisp veggies is a hearty and tasty soup perfect for cold weather. Delicious for midday snack or light meal!
Provided by Lalaine Manalo
Categories Soup
Time 55m
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
- Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- Add fish sauce and cook for about 1 to 2 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 1/2 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.
- Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
- 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.
Nutrition Facts : Calories 434 kcal, Carbohydrate 26 g, Protein 14 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 1566 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN WITH SOTANGHON NOODLES
Make and share this Chicken with Sotanghon Noodles recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, place the chicken with enough water to cover, and bring to a boil.
- Lower heat and simmer, covered, until chicken is tender; remove chicken from pot and cool somewhat.
- Strain stock in the pot and reserve.
- Debone the chicken and cut meat into large pieces.
- Heat the oil in a large skillet and add onion and garlic; cook until onion is tender.
- Add chicken, and fish sauce to the pan and simmer for a few minutes.
- Pour 2 tbsp hot water over the annato seeds in a small cup, stirring until bright orange; then strain off the water into the pan with the chicken meat along with the strained chicken broth.
- Bring everything to a boil; add noodles and chopped mushrooms and simmer for 15 minutes.
- Add green onions and season to taste with salt and pepper.
Nutrition Facts : Calories 675.8, Fat 33, SaturatedFat 8.4, Cholesterol 129.4, Sodium 482.8, Carbohydrate 59.6, Fiber 2.5, Sugar 3.6, Protein 34.1
CHICKEN SOTANGHON SOUP
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
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
MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
- When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
- In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
- To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
VERMICELLI (SOTANGHON) WITH CHICKEN AND WOOD EAR MUSHROOMS
Most cooks soak the sotanghon noodles in cold water prior to cooking, I prefer to add the dry noodles to the pan and make them absorb as much chicken stock as they can. This way, the cooked dish is more flavorful. You can also add prawns and crab legs for a more flavourful version of this recipe as thinly sliced green beans and cabbage or broccoli.
Provided by Pinaygourmet 345142
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, add annato seeds. Sauté until oil turns bright red. Remove annato seeds with a slotted spoon.
- Sauté garlic until golden brown. Add onions and cook until transparent. Add chicken, soy sauce and oyster sauce, season with salt and pepper and lightly brown. Add carrots and other vegetables if using stir-fry for 15 seconds. Remove and set aside.
- Pour in 1 cup of stock and bring to a soft boil. Add vermicelli noodles, pressing them into the liquid. Lower heat, cover skillet and simmer for 5 minutes. When dry, add another cup of broth. Stir chicken meat and carrot mixture and wood ear mushrooms into the noodles.
- Cover and simmer for another 5 minutes. Test noodles for doneness. Add more stock and simmer longer, if necessary. When sotanghon is tender and all the stock is absorbed, add green onion leaves and cilantro, adjust seasoning with salt and pepper. Stir for a few minutes until the green onion leaves are slightly wilted.
- Serve hot.
Nutrition Facts : Calories 703, Fat 40.5, SaturatedFat 9.9, Cholesterol 144.2, Sodium 947.8, Carbohydrate 38.7, Fiber 3.1, Sugar 6.3, Protein 44.4
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