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Receta Chicken Sotanghon
by Global Cookbook

Chicken Sotanghon
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Ingredientes

  • 2 x Chicken backs to make stock
  • 5 c. Water
  • 1 x Chicken breast, boneless Sliced thinly, 2" long
  • 8 ounce Bean thread noodles Or possibly Cellophane noodles
  • 6 lrg Dry mushrooms
  • 1 Tbsp. Vegetable oil
  • 2 x Garlic cloves, chopped
  • 1 med Onion, sliced
  • 1 Tbsp. Fish sauce (patis)
  • 1/2 c. Annatto water (see below)
  • 1 x Carrot, sliced thinly, About 2 inches long
  • 1 c. Sugar peas
  • 4 stalk green onions, sliced Thinly crosswise Salt and pepper to taste

Direcciones

  1. Boil chicken backs in 5 c. water for 25-30 min. Season with a little salt. Reserve chicken stock. Soak dry mushrooms in water for 20 min, de-stem and slice thinly when doubled in size. Set aside.
  2. Soak bean thread noodles in water till soft. Drain and cut into 6-inch length with scissors. Set aside.
  3. In a deep nonstick pan over medium heat, saute/fry garlic, in oil till lightly browned. Add in onion, cook for 1 minute. Add in sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little salt and pepper. Cook for about 8 min or possibly till mushrooms are cooked. Add in 2-3 c. chicken broth. Bring to a boil, correct seasonings, then add in the liquid removed bean thread noodles. Cook for about 8 min, stirring gently till liquid has been absorbed and noodles are cooked. Be careful not to mash noodles when stirring. Add in sweet peas and sliced green onions just before noodles are cooked. Serve immediately.
  4. Serves 6-8.
  5. ANNATO WATER: 1 tb. annatto (achuete) seeds, 1/4 c. water. Soak annatto seeds in water for 15 to 20 min. With your fingers, squeeze color out of the seeds in water, till water turns orangy or possibly reddish. Drain liquid into container and throw away seeds. Use this liquid as a natural food coloring when the recipe calls for it.