Chicken Sotanghon

INGREDIENTS: 
  • 1 tablespoon oil
  • 1 onion peeled and sliced thinly
  • 4 cloves garlic peeled and minced
  • 1 thumb-size ginger peeled and julienned
  • 1 pound Bounty Fresh Chicken Thigh Fillet Cut-Ups
  • 1 cup kinchay Chinese celery, finely chopped
  • 2 tablespoons fish sauce
  • 7 cups chicken broth
  • 1 teaspoon atchuete powder
  • 1 large carrot peeled and julienned
  • salt and pepper to taste
  • 4 ounces about 2 coils sotanghon (cellophane noodles)
  • 1/2 head napa cabbage shredded
  • 3 to 4 hardboiled eggs peeled and halved
  • fried garlic bits
  • green onions chopped

For the Fried Garlic Bits

  • 1/2 cup oil
  • 1 head garlic peeled and minced
PROCEDURE:
  • In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add Bounty Fresh Chicken Thigh Fillet Cut-Ups and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.
  • Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through.
  • In a bowl, combine about 1/2 cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
  • Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
  • Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.

For the Fried Garlic Bits

  • In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.