Jun
28
Filipino Recipes – Chicken Sotanghon Soup – Pinoy Food
By
Sotanghon is the term in Filipino for Chinese vermicelli. It is thin and transparent. Compared to other noodles, sotanghon is more slippery and smoother in texture when cooked. It can also be used for cooking spring rolls (lumpia) and pancit, a dish similar to chow mien. Sotanghon soup is a popular Filipino soup dish usually taken as snacks. It is commonly served in office canteens, school canteens and carenderias.
Ingredients:
- Sotanghon (Chinese vermicelli) – 200 grams
- Chicken meat – 1 cup, cooked, flaked or chopped (leftover chicken meat can
- also be used)
- Green onions – 1 piece, medium, chopped
- Shiitake mushrooms – 4 pieces, dried, black
- Fish sauce – 1 tbsp
- Garlic – ½ head, minced
- Vegetable oil – 2 tbsp
- Chicken stock – 6-7 cups
Cooking Procedure:
- Soak the shiitake mushrooms in a bowl of hot water for approximately 15 minutes. Afterwards, squeeze excess water out. Cut the mushrooms and discard the stems. Slice the caps into 4 pieces.
- Heat vegetable oil in a medium-sized pot. Saute the onion and garlic over medium heat. Avoid burning the garlic.
- Add fish sauce, mushrooms and chicken meat. Cover the mixture and leave to simmer for about 3 minutes.
- Slowly pour in the chicken stock. Bring to a boil.
- Add the sotanghon noodles in the mixture. Simmer for approximately 3 minutes until the noodles become cooked and tender. You can cut the noodles ahead using scissors to make the noodles short making them more convenient to eat.
- Use the green onions for garnishing.
- Serve the sotanghon noodles hot. Serve patis and lemon juice on the side.
