Chicken Sotanghon : A comfort food on a cold weather

Chicken Sotanghon are always at the list when it comes to Filipinos favorite soup. Let's find out how to prepare Chicken Sotanghon soup :) I'm sure your love ones will loved it ♥️

One of the best food that suits during cold weather is the Chicken Sotanghon soup. Aside from you can cooked it easily , it is also a budget friendly recipe.

Sotanghon or Chinese vermicelli is made of Mung Bean starch. It is also called glass noodles because it is transparent when it's cooked. It is purchased dried so that you will need to put it in water first before cooking it. In that way , the Sotanghon we be soft and will not cool for too long.

Sotanghon is also a good liquid absorber. It is perfect to add on a soup dish like Tinola, Sotanghon with sardines and Chicken Sotanghon. My father also add Sotanghon sauteed Munggo :)

In our country , we called it Filipino Chicken noodle soup because of similarity of procedures and ingredients in the other country dish. But we must say that our Chicken Sotanghon is unique because of the way on how to cook it. Aside from our healthy noodles, the ingredients of the soup are healthy too. There's a vegetable on it like carrot , cabbage and celery. You can also add some mushrooms, pechay and beans. You can also add your left over grilled chicken for an added flavor to the soup.

Here's the ingredients and the procedure on how to cook it.

Ingredients:

• 2 tablespoon cooking oil

• 1 piece of medium size onion, minced

• 3 cloves of garlic, minced

• 1 tiny piece of ginger ,sliced

• 2 cups chicken

• fish sauce

• 1 cup celery, chopped

• 1 cup carrots, diced

• 1/2 piece cabbage, chopped

• 2 coils of Sotanghon ,

• Chicken broth

• Salt and pepper to taste.

• Asuete

Procedure on how to cook it.

• Mix the asuete seeds and hot water in a bowl. Let it there for a couple of minutes until the color of asuete transferred on the water. The asuete will be the one who gives an orange color to the soup.

• In a casserole, sauteed the onion, garlic in ginger in oil for 2 minutes. Pour the chicken and let it cook. Put a fish sauce and mix well .

• Put the celery and chicken stack and let it simmer. After that put the asuete water until the soup became orange.

• Put the carrots and add the salt and pepper.

• Gently put the Sotanghon in the soup and mix it until the noodles became transparent. Once the noodles is transparent, you can add the cabbage and after 3 minutes turn off the heat so that the cabbage will be half cook only.

• Serve in a bowl and enjoy ♥️