Chicken Sotanghon
A traditional chicken noodle dish featuring bean thread noodles, shiitake mushrooms, and shredded chicken in a flavorful broth.
Ingredients
- water (2 cups)
- salt (1 teaspoon)
- chicken legs (1 pound)
- dried shiitake mushrooms (1 ounce)
- bean thread noodles (8 ounces)
- olive oil (3 tablespoons)
- onion (1 )
- garlic (2 cloves)
- achiote powder (1.5 teaspoons)
- fish sauce (1 tablespoon)
- salt (0 )
- pepper (0 )
- chicken broth (2 (14.5 ounce) cans)
- green onions (2 )
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°F (74°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
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 210
- fat: 8 g
- sats: 2 g
- carbs: 24 g
- fibre: 1 g
- protein: 9 g
- salt: 0 g