Sotangjon

• 1/4 c. cooking oil
• 1/2 head garlic, crushed
• 1 onion, sliced
• 1 stewing chicken, quartered
• 10 c. water
• 1 carrot
• 2 stalks leeks
• 2 stalks celery
• 1 tsp. salt
• 1 tsp. ajinomoto
• 2 Tbsp. patis
• 10 pieces dried mushrooms, soaked in water and sliced
• 200 gms. sotangjon, soaked in water for 10 minutes
• 1 c. taingang daga, soaked

1. Saute the garlic and onion in hot oil.
2. Add the pieces of chicken and cook 5 minutes.
3. Pour water and add the vegetables. Let boil.
4. When chicken is tender, remove from broth and flake the meat.
5. Strain broth.
6. Press vegetables, through a sieve to get all the flavor.
7. Season with salt, ajinomoto and patis.
8. Pour back chicken meat, add taingang daga, mushroom and sotangjon.
9. Boil 10 minutes.
10. Serve hot with Biscocho.

cooking oil, garlic, onion, stewing chicken, water, carrot, stalks leeks, stalks celery, salt, ajinomoto, patis, mushrooms, water, taingang daga

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354268 (may not work)