Chicken Sotanghon
Sotanghon soup is a savory Filipino chicken noodle dish featuring cellophane noodles, shiitake mushrooms, and green onions, all coming together to create a delicious flavor.
Ingredients
- 2 cups water
- 1 teaspoon salt
- 1 pound chicken legs
- 1 ounce dried shiitake mushrooms
- 8 ounces bean thread noodles (cellophane noodles)
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons achiote powder
- 1 tablespoon fish sauce
- salt and pepper to taste
- 2 (14.5 ounce) cans chicken broth
- 2 green onions, chopped
Instructions
- Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
- Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
- Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.
Nutrition
Calories: 210kcalCarbohydrates: 24gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 30mgSodium: 737mgPotassium: 437mgFiber: 1gSugar: 2gVitamin C: 3mgCalcium: 15mgIron: 1mg
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