Chicken Sotanghon (Chicken Vermicelli)

Chicken sotanghon is one of my favorite noodles (like it even more than bihon). It is transparent thin noodles cooked with chicken and vegetables (with little or lots of chicken broth).

As usual, chicken sotanghon is inspired by Panlasang Pinoy here and here, but I’ve worked around it as I didn’t have enough time or ingredients.

Ingredients:

Chicken (I’ve used 2 pcs drumsticks) (and did you know that drumstick in Philippines also mean ice cream? the guy thinks it’s funny as it’s neverheard of in UK)

Bokchoy

Spinach

Carrots

Vermicelli noodles – those transparent noodles

Tofu we weren’t able to use this as it smells funny and tastes weird

Ginger -chopped and mashed

Garlic – chopped

Onions – chopped

2 tbsp Chicken bouillon

Fish sauce, pepper

optional ingredients:

string beans, cabbage, shrimp, peas or whatever’s left over and tasty.


Cooking Procedure:

1. Soak the noodles in water; set aside.

2. Sauté  onion, garlic and ginger. Then put the chicken in; cook until it turns brown

3. Pour about a cup of water and chicken bouillon let simmer for about 20-30 minutes or until chicken is tender

4. Pour a little bit of fish sauce and pepper

5. Put the bokchoy and cook for 1 minute

6. Put spinach and cook for another minute

7. Dump the noodles and carrots and cook for a 1-2 minutes

8. Serve and enjoy!

You can also sprinkle some toasted garlic  and spring onions on top with a dash of lemon/lime/kalamansi.

Photos, notes and lessons learned:

Ingredients


Noodles available at Carrefour



Soaking the noodles

Lesson learned (for the second time): slice the onion through the root

The picture above is how NOT to cut an onion.

But the guy saves the day! Here’s how to mince an onion.

1. Slice it like so, but without cutting all the way through the root

2. Then slice it sideways, still not cutting the root

3. Then slice it again this way, TA-DAH!! ONION CUBES!!!

PS. I didn’t know that the Pancit (noodles) has so many varieties. Read about it here. The recipe is categorized at #26.

-End-

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