Chicken With Sotanghon Recipe

How To Cook Chicken With Sotanghon Recipe

Chicken With Sotanghon Recipe - I am starting to cook different types of soups this week to keep myself warm from the dropping temperature. One of my favorite soups, which I also consider as a comfort food, is the Chicken Sotanghon Soup. I would describe this soup dish as a modified version of the regular Chicken Noodle Soup; but instead of using wide egg noodles, vermicelli noodles (sotanghon noodles) are utilized along with other special ingredients. The noodles and special ingredients make the soup more appetizing and comforting. If you’ll take a look at the image, you’ll notice that the soup has a reddish color. I used to have a reddish Chicken Sotanghon Soup when I was in the Philippines and I wanted to make a similar version today. I used annatto water to provide the reddish color. So, where did I get the annatto water? Similar to Annatto oil, Annatto water can easily be made. All I needed was to soak the Annatto seeds (Atsuete seeds) in hot water for a few minutes and stirred the liquid to dilute the color. I discarded the seeds afterwards leaving a mixture of water and Annatto seed extract which is known as Annatto water.

If you are looking for soup recipes that would help keep you warm; or if you simply want to cook something nice; here is one delicious soup recipe that you should consider.
Try this Chicken Sotanghon Soup recipe and let me know your thoughts.

Chicken With Sotanghon Recipe Ingredients:

• 2 cups water
• 1 teaspoon salt
• 1 pound chicken legs
• 8 ounces bean thread noodles (cellophane noodles)
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons achiote powder
• 1 tablespoon fish sauce
• salt and pepper to taste
• 2 (14.5 ounce) cans chicken broth
• 2 green onions, chopped

Directions:

1. Bring twocups of water with 1 teaspoon salt to a boil in a pot.
2. 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.
3. While the chicken cools,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.
4. 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.
5. 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 themixture; season with salt and pepper to taste.
6. 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.

Additional Information About Sotanghon And Other Terms

In Philippine cuisine, the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears. Like in Malaysia, they are also confused with rice vermicelli, which are called bihon in the Philippines.

Cellophane noodles also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles are a type of transparent noodle made from starch such as mung bean starch, yam, potato starch, cassava or canna starch, and water.
They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when cooked, resembling cellophane, a clear material of a translucent light gray or brownish-gray color.
Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China.
Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear after cooking in water. Source: Sotanghon 

Learn How To Cook Chicken With Sotanghon Recipe