Cut the cooking time of chicken sotanghon soup by using chicken bone broth and chicken fillets. Prep time is 10 minutes; cooking time is 15 minutes.
If you’re not seeing a lot of sotanghon (vermicelli noodles) in the photo above, well, I have a tendency to use more meat (or seafood) and vegetables in noodle dishes. It’s the same when I cook Chinese-style fried rice. That’s why my daughters often say, I cook where’s the rice fried rice.
The thing is, when you use more meat or seafood, or both, and vegetables than noodles or rice, the dish becomes a full meal. And that means less work for the cook and the dishwasher. Less stored heat in the house too since the stove is on for a shorter time.
Details about the ingredients, including how to prepare wood ear mushrooms or taingang daga are linked to in the ingredients list in the recipe below.
Chicken Sotanghon Soup
- 100 grams sotanghon (vermicelli)
- 2 to 3 dried wood ear mushrooms (taingang daga) trimmed and sliced
- 1 tablespoon cooking oil
- ½ teaspoon annatto powder (see notes after the recipe)
- 2 chicken thigh fillets skin on because fat is flavor
- 3 to 4 cups chicken bone broth (see notes after the recipe)
- patis (fish sauce) to taste
- ? teaspoon ground pepper
- 1 cup thinly sliced white cabbage
- ½ cup julienned carrot
- thinly sliced scallions to garnish
- fried garlic to garnish
- Soak the sotanghon and wood ear mushrooms in hot water in separate bowls.
- Stir the annatto powder and oil, and pour into a sauce pan, and turn on the heat.
- Lay the chicken fillets, skin side down, in the oil and cook medium-high heat for a minute or two to render fat from the skin. Flip and cook for another minute.
- Pour in the broth. Season with patis and pepper.
- Bring to the boil.
- Dump the cabbage and carrot into the pan.
- Drain the sotanghon and add to the vegetables in the pan.
- Drain the wood ear mushrooms, trim, slice and add to the sotanghon and vegetables.
- Simmer everything together for five minutes.
- Taste the broth and add more patis, if needed.
- Scoop out the chicken and move to a cutting board.
- Cut the chicken into strips and put back in the pan.
- Simmer the chicken sotanghon soup for another five to seven minutes.
- To serve, ladle the chicken sotanghon soup into bowls and sprinkle with sliced scallions and fried garlic.
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