Chicken Sotanghon Soup #dinner #immuneboosting

Attempt this Chicken Sotanghon Soup. A delicious and insusceptible boosting Filipino chicken soup with slippy cellophane noodles.

Have I disclosed to you the amount I love soups? I love soups so a lot of I can eat them throughout the entire year, even at the pinnacle of summer. Don't worry about it getting sweat-soaked all over at that. Soups additionally must be hot! Furthermore, I mean directly from the pot steaming hot, I wouldn't have it some other way! Also, truly, I've consumed my tongue (and throat) a great deal of times as well! I think I am somewhat of a masochist that way.

One of my record-breaking most loved soups is this chicken sotanghon! It is tasty, brimming with flavors and generous! A total feast all in itself. Something else that makes this soup uncommon is the sotanghon noodles (cellophane noodle, bean string noodle or precious stone noodle). It has an interesting quality not at all like different glass noodles, it is slippy! Like the noodles utilized for Japchae. Cellophane noodles are produced using starch from either mung beans, yams, potatoes, cassava.

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INGREDIENTS

• 3/4 pound chicken breast
• 8 cups water
• 2 tablespoons oil
• 6 big cloves garlic - - minced finely
• 1 medium onion - - chopped
• 3-4 tablespoons fish sauce
• 1/8 teaspoon ground pepper
• 1 chicken broth cube
• 1-2 teaspoons achuete powder
• 1 big carrot - - julienned
• 3 1/2 ounces sotanghon noodles
• 2 cups cabbage - - cut into thin strips
• 5-6 eggs - (hard boiled)
• 1/2 cup green onion - - chopped

INSTRUCTIONS

1. In a large pot, boil chicken in 8 cups of water until cooked. Remove chicken from broth and cut into slices about a half inch thick. Set the chicken and broth aside.
2. In a large pot over medium-low heat, heat oil. Set about a tablespoon of minced garlic aside. Add the rest of the garlic to the oil and cook until browned. Remove fried garlic from oil and transfer to a small bowl.
3. In the same oil, add onions, garlic and cook until limp. Add the chicken, fish sauce ground pepper and cook for about 2 to 3 minutes.
4. Add chicken broth and chicken broth cube and bring to a boil.
5. In a small bowl, combine about ½ cup of the hot broth and achuete powder. Stir until achuete is dissolved. Add achuete water to the pot.
6. Add carrots and cook for about 1 to 2 minutes or until half done. Add sotanghon noodles. When noodles have slightly softened, add cabbage and cook for another 1-2 minutes or until noodles are cooked and vegetables are tender yet crisp.
7. Ladle soup into bowls and top with boiled eggs, fried garlic, and green onions. Serve while hot.

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