CHICKEN SOTANGHON SOUP
Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles.
Provided by Bebs
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot, boil chicken in 8 cups of water until cooked. Remove chicken from broth and cut into slices about a half inch thick. Set the chicken and broth aside.
- In a large pot over medium-low heat, heat oil. Set about a tablespoon of minced garlic aside. Add the rest of the garlic to the oil and cook until browned. Remove fried garlic from oil and transfer to a small bowl.
- In the same oil, add onions, garlic and cook until limp. Add the chicken, fish sauce ground pepper and cook for about 2 to 3 minutes.
- Add chicken broth and chicken broth cube and bring to a boil.
- In a small bowl, combine about ½ cup of the hot broth and achuete powder. Stir until achuete is dissolved. Add achuete water to the pot.
- Add carrots and cook for about 1 to 2 minutes or until half done. Add sotanghon noodles. When noodles have slightly softened, add cabbage and cook for another 1-2 minutes or until noodles are cooked and vegetables are tender yet crisp.
- Ladle soup into bowls and top with boiled eggs, fried garlic, and green onions. Serve while hot.
Nutrition Facts : Calories 286 kcal, Carbohydrate 22 g, Protein 21 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 207 mg, Sodium 1210 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 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
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