*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, March 13, 2025 3:50 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Filipino » Chicken sotanghon
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chicken sotanghon recipe to your favorite Save to favorite   Discuss Chicken sotanghon recipe Write a comment   Print Chicken sotanghon recipe Print this recipe   Email Chicken sotanghon recipe to friend Email this recipe
  Chicken sotanghon
  Category: Filipino
  Author: extremedzine
  Date: 1/1/2007
  Hits: 427
Ingredients:
2 Chicken backs to make stock
5 cup Water
1 Chicken breast, boneless
-sliced thinly, 2" long
8 oz Bean thread noodles OR
Cellophane noodles
6 large Dried mushrooms
1 tbsp Vegetable oil
2 Garlic cloves, minced
1 med Onion, sliced
1 tbsp Fish sauce (patis)
1/2 cup Annatto water (see below)
1 Carrot, sliced thinly about 2 inches long
1 cup Sugar peas
4 Stalks green onions, sliced thinly crosswise
Salt and pepper to taste
Instructions:
Boil chicken backs in 5 cups water for 25-30 minutes.
Season with a little salt.
Reserve chicken stock.
Soak dried mushrooms in water for 20 minutes, de-stem and slice thinly when doubled in size.
Set aside.
Soak bean thread noodles in water until soft.
Drain and cut into 6-inch length with scissors.
Set aside.
In a deep nonstick pan over medium heat, saute garlic, in oil until lightly browned.
Add onion, cook for 1 minute.
Add sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little salt and pepper.
Cook for about 8 minutes or until mushrooms are cooked.
Add 2-3 cups chicken broth.
Bring to a boil, correct seasonings, then add the drained bean thread noodles.
Cook for about 8 minutes, stirring gently until liquid has been absorbed and noodles are cooked.
Be careful not to mash noodles when stirring.
Add sweet peas and sliced green onions just before noodles are cooked.
Serve immediately.
Serves 6-Annato water: 1 tb. annatto (achuete) seeds, ¼ cup water.
Soak annatto seeds in water for 15 to 20 minutes.
With your fingers, squeeze color out of the seeds in water, until water turns orangy or reddish.
Drain liquid into container and discard seeds.
Use this liquid as a natural food coloring when the recipe calls for it
Rate this recipe:  
Featured Recipe
» Chocolate Fudge Cake
Category: CakesDeserts
Hits: 218
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com