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Chicken Sotanghon


Directions Instructions Checklist

Stage 1
Carry 2 cups of water with 1 teaspoon salt to a bubble in a pot; cook the chicken in the bubbling water until as of now not pink in the middle and the juices run clear, around 10 minutes. A moment read thermometer embedded into the middle should peruse something like 165 degrees F (74 degrees C). Holding the fluid, eliminate the chicken and permit to cool prior to eliminating the meat from the bones and destroying with two forks. Dispose of the skin and bones.

Stage 2
While the chicken cools place the shiitake mushrooms in a bowl and pour sufficient warm water over them to cover totally; permit to drench until malleable, around 30 minutes. Eliminate from the water, cut, and put away. Spot the bean string noodles in the water and add all the more warm water if necessary to cover; permit to splash until delicate, around 10 minutes. Channel. Cut the noodles whenever wanted.

Stage 3
Warmth the olive oil in a skillet over medium warmth; cook and mix the onion and garlic until relaxed, around 5 minutes. Add the achiote powder and proceed to cook and mix until the blend is very much covered with the red-orange tone. Mix the destroyed chicken meat, cut shiitake mushrooms, and fish sauce into the combination; season with salt and pepper to taste. Permit the blend to cook around 5 minutes prior to pouring the held fluid from cooking the chicken and the chicken stock into the combination. Heat to the point of boiling for 5 minutes. Add the noodles and cook an additional 5 minutes. Trimming with the green onion to serve.