Chicken Sotanghon Recipes

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.

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.

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.

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.