Best Chicken With Sotanghon Noodles Recipes

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.

CHICKEN WITH SOTANGHON NOODLES

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.