.::Sotanghon (Chicken Vermicelli)::.

6-8 Servings

INGREDIENTS:

1 2-1/2 to 3-pound chicken 2 bay leaves
1 teaspoon peppercorns 1 cup onion, minced
1 tablespoon finely minced garlic 1/2 cup minced onion
3 tablespoons cooking oil 1/2 cup anatto water
patis or salt and pepper to taste 1/2 cup carrots, cut julienne-style and then in half
1/2 cup leeks, cut julienne-style & then in half
1/4 cup celery, cut julienne-style and then in half
1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken
broth)
1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water
and, when soft, cut into 6-inch lengths

In a stockpot, boil chicken, bay leaves, peppercorns and 1 cup onion. Set aside and let
cool. Strain broth through a sieve. Set aside. Remove all flesh from the boiled chicken.
Discard the skin and cut chicken meat into thin strips.

In a wok or frying pan, sauté garlic and 1/2 cup onion in oil until transparent. Stir in
chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir
in carrots, leeks and celery. Add sotanghon noodles. Add patis or salt and pepper to
taste