adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Sotanghon
Chicken Sotanghon
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Flavor-packed Filipino chicken noodle soup with garlic, fish sauce, shiitake mushrooms, and green onions.
Ingredients:
  • 1 teaspoon salt
  • 1 pound chicken legs
  • 1 ounce dried shiitake mushrooms
  • 8 ounces bean thread noodles (cellophane noodles)
  • 2 cloves garlic, minced
  • 1.5 teaspoons achiote powder
  • 1 tablespoon fish sauce
  • 2 (14.5 ounce) cans chicken broth
  • 2 green onions, chopped
Instructions:
  • Start by bringing a large pot of water with 1 teaspoon of salt to a boil. Drop in the chicken legs and let them simmer until they are no longer pink in the center and their juices run clear, which should take around 10 minutes. Use an instant-read thermometer to ensure the chicken reaches at least 165 degrees F (74 degrees C). Set aside the cooking liquid, then cool the chicken, remove the meat from the bones, and shred it using two forks. Discard the skin and bones when done.
  • Place shiitake mushrooms in a bowl and cover them with warm water; soak until softened, around 30 minutes. Slice mushrooms and set aside. Soak noodles in reserved water until soft, about 10 minutes; cut noodles if desired.
  • In a skillet over medium heat, sauté onion and garlic in olive oil until softened, about 5 minutes. Stir in achiote powder until well coated. Add shredded chicken, sliced shiitake mushrooms, and fish sauce. Season with salt and pepper.
  • Combine chicken broth and reserved cooking liquid in a pot, bring to a boil for 5 minutes. Add noodles and cook for an additional 5 minutes. Top with green onions before serving.

Similar Recipes