Chicken with Sotanghon Noodles |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Ingredients:
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) |
Directions:
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.
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