Thursday, January 17, 2019

Chicken Sotanghon Soup






Chicken Sotanghon Soup





INGREDIENTS


  • 3/4 pound chicken breast
  • 8 cups water
  • 2 tablespoons oil
  • 6 big cloves garlic - - minced finely
  • 1 medium onion - - chopped
  • 3-4 tablespoons fish sauce
  • 1/8 teaspoon ground pepper
  • 1 chicken broth cube
  • 1-2 teaspoons achuete powder
  • 1 big carrot - - julienned
  • 3 1/2 ounces sotanghon noodles
  • 2 cups cabbage - - cut into thin strips
  • 5-6 eggs - (hard boiled)
  • 1/2 cup green onion - - chopped

INSTRUCTIONS

1.     In a large pot, boil chicken in 8 cups of water until cooked. Remove chicken from broth and cut into slices about a half inch thick. Set the chicken and broth aside.
2.     In a large pot over medium-low heat, heat oil. Set about a tablespoon of minced garlic aside. Add the rest of the garlic to the oil and cook until browned. Remove fried garlic from oil and transfer to a small bowl.
3.     In the same oil, add onions, garlic and cook until limp. Add the chicken, fish sauce ground pepper and cook for about 2 to 3 minutes.
4.     …………………………………..
5.     ………………………………………………
Full instructions: Click here