• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Sotanghon

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 Chicken backs to make stock
  • 5 c Water
  • 1 Chicken breast; boneless
  • Sliced thinly, 2" long
  • 8 oz Bean thread noodles OR
  • Cellophane noodles
  • 6 lg Dried mushrooms
  • 1 tb Vegetable oil
  • 2 Garlic cloves; minced
  • 1 md Onion; sliced
  • 1 tb Fish sauce (patis)
  • 1/2 c Annatto water (see below)
  • 1 Carrot; sliced thinly,
  • About 2 inches long
  • 1 c Sugar peas
  • 4 Stalks green onions; sliced
  • Thinly crosswise
  • Salt and pepper to taste


Boil chicken backs in 5 cups water for 25-30 minutes. Season with a
little salt. Reserve chicken stock. Soak dried mushrooms in water for
20 minutes, de-stem and slice thinly when doubled in size. Set aside.
Soak bean thread noodles in water until soft. Drain and cut into
6-inch length with scissors. Set aside.

In a deep nonstick pan over medium heat, saute garlic, in oil until
lightly browned. Add onion, cook for 1 minute. Add sliced chicken,
mushrooms, carrots, annatto water, fish sauce and a little salt and
pepper. Cook for about 8 minutes or until mushrooms are cooked. Add
2-3 cups chicken broth. Bring to a boil, correct seasonings, then add
the drained bean thread noodles. Cook for about 8 minutes, stirring
gently until liquid has been absorbed and noodles are cooked. Be
careful not to mash noodles when stirring. Add sweet peas and sliced
green onions just before noodles are cooked. Serve immediately.
Serves 6-8.

ANNATO WATER: 1 tb. annatto (achuete) seeds, 1/4 cup water. Soak
annatto seeds in water for 15 to 20 minutes. With your fingers,
squeeze color out of the seeds in water, until water turns orangy or
reddish. Drain liquid into container and discard seeds. Use this
liquid as a natural food coloring when the recipe calls for it.

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