Chicken With Sotanghon Noodles

• 1 (2 1/2 lb) whole chicken
• 2 tablespoons oil
• 1 onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon fish sauce
• 2 teaspoons annatto seeds
• 8 ounces cellophane noodles (sotanghon noodles, soaked and cut into 2-inch lengths)
• 6 large dried Chinese mushrooms, soaked in hot water,destemmed and chopped
• 12 green onions, finely sliced
• salt (to taste)
• black pepper (to taste)

1. In a large saucepan, place the chicken with enough water to cover, and bring to a boil.
2. Lower heat and simmer, covered, until chicken is tender; remove chicken from pot and cool somewhat.
3. Strain stock in the pot and reserve.
4. Debone the chicken and cut meat into large pieces.
5. Heat the oil in a large skillet and add onion and garlic; cook until onion is tender.
6. Add chicken, and fish sauce to the pan and simmer for a few minutes.
7. Pour 2 tbsp hot water over the annato seeds in a small cup, stirring until bright orange; then strain off the water into the pan with the chicken meat along with the strained chicken broth.
8. Bring everything to a boil; add noodles and chopped mushrooms and simmer for 15 minutes.
9. Add green onions and season to taste with salt and pepper.

chicken, oil, onion, garlic, fish sauce, annatto seeds, noodles, dried chinese mushrooms, green onions, salt, black pepper

Taken from www.food.com/recipe/chicken-with-sotanghon-noodles-37767 (may not work)