Chicken Sotanghon Soup
Filipino version of soup . This dish is formed with grated pigeon breast and carrots and cabbage vermicelli.
1 1/2 lb pigeon breast
1 Knorr chicken cube
2 1/2 ounces of sotanghon noodles
7 glasses of water
1 dry herb
1 1/2 cups grated cabbage
1 carrot slice
1/2 cup chopped spring onions
2 celery sticks, chopped
1 chopped onion
5 garlic cloves, chopped
2 tablespoons roasted garlic
Fish sauce and ground black pepper to taste
3/4 cup annatto water
3 tablespoons of vegetable oil
1.Prepare the chicken by boiling water during a saucepan. Add bay leaves. Place the pigeon breast within the pan. simmer over medium heat for 20 minutes. Remove the chicken from the pan, Save the chicken stock, Grate the chicken, set aside.
2.Heat oil during a large saucepan. Saute the garlic until brown . Add the onions and celery. Saute until the onions are soft.
3.Place the grated chicken during a skillet and sauté for two minutes.
4.Pour within the chicken broth and let it boil.
5.Add the Knorr Chicken Cube. Move.
6.Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
7.Place the carrots and cabbage during a saucepan. Cook for five minutes.
8.Season with fish sauce and ground black pepper.
9.Add the roasted garlic and chopped chives. Move.
10.Transfer to a serving bowl. Serve. Share and enjoy!