Chicken Sotanghon(Asian Transparent Noodles)*
- 3 chicken breasts, cooked and cut into cubes
- 4 Tbsp. dried mushrooms, soaked in water for 15 minutes
- 1 lb. sotanghon, prepared according to pkg. directions
- 3 Tbsp. cooking oil
- 2 cloves garlic, minced
- 1 chopped onion
- 8 c. chicken broth
- 4 Tbsp. patis (fish sauce)
- 1/8 tsp. white pepper
- 4 stalks green onions, sliced thin
- 2 tsp. achuete seeds, soaked in 1/2 c. water and squeezed**
- Saute garlic in hot oil until slightly brown. Add onion and stir for 1 minute. Add chicken cubes and saute for 5 minutes or until chicken turns light brown. Add mushrooms to chicken mixture and stir-fry for 1 minute, then add the achuete juice. Season with patis, salt and pepper. Add chicken broth and cook to boiling. Add drained sotanghon and cook for 10 minutes more or until sotanghon is tender. Garnish with green onions. Serves 8.
chicken breasts, mushrooms, directions, cooking oil, garlic, onion, chicken broth, patis, white pepper, stalks green onions, achuete seeds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=38463 (may not work)