|
|
|
|
|
|
|
Recipe Menu |
| * Kitchen Entrance * |
| Pork, Beef, Seafood, Chicken, Vegetables |
| Refreshments, Appetizers, Soup, Pasta, Rice, Malagkit, Dessert, Salads, Pastries, Sweets, Condiments |
|
|
|
|
|
|
|
|
|
| |
| |
Path >> * Kitchen Entrance *  Refreshments, Appetizers, Soup, Pasta, Rice, Malagkit, Dessert, Salads, Pastries, Sweets, Condiments Soups & Pasta Chicken with Sotanghon Noodles
|
Chicken with Sotanghon Noodles |
|
|
|
|
Ingredients: 1 (2 1/2 lb) whole chickens
2 tablespoons oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon fish sauce
2 teaspoons annato seeds
8 ounces cellophane noodles (sotanghon noodles, soaked and cut into 2-inch lengths)
6 large dried Chinese mushrooms, soaked in hot water,destemmed and chopped
12 green onions, finely sliced
salt (to taste)
black pepper (to taste)
Procedure:
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. 4-6 servings
1 hour 15 minutes 10 mins prep
|
|
|
|
|
|
|
|
