Phillipino Chicken With Noodles Food

CHICKEN SOTANGHON SOUP

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.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

PHILLIPINO CHICKEN WITH NOODLES

Steps:

• Saute garlic in oil until brown.
• Add onion, chicken, patis and pepper. Cover; bring to boil, then simmer for 10 minutes.
• Add water; bring to boil. Simmer until chicken is cooked. The dish should be covered, but leave lid off part of the time.
• Remove chicken from broth. Take off meat, shred, and throw back into the pot. Discard skin and bones.
• Add broken up noodles and cook another 5 minutes.
• Spoon noodles, chicken and broth into bowls; sprinkle with scallions before serving.