Chicken Sotanghon Soup
Directions
- 1Heat the oil in a medium pot over medium-high heat. Sear the chicken for 2 to 3 minutes on each side until browned, then remove and set aside.
- 2In the same pot, cook the garlic for 1 to 2 minutes until golden, then sauté the onions and carrots until softened for 2 to 3 minutes.
- 3Pour in the chicken stock, chicken bouillon powder, annatto powder, fish sauce, and black pepper. Whisk until smooth, return the chicken to the pot, bring to a boil, then cover and simmer over medium-low heat for 60 minutes.
- 4Remove the chicken, shred the meat, discard the bones, and return the meat to the pot along with the noodles. Cover and simmer for 5 to 7 minutes to soften the noodles.
- 5Turn off the heat, stir in the cabbage, adjust seasoning with salt, and add more stock if needed.
- 6Divide into serving bowls and garnish with boiled eggs, crispy garlic, and green onion.
Ingredients
- 1 tbsp neutral oil
- 300 - 350 g bone-in chicken, thighs, legs, or breast
- 5 whole garlic clove, minced
- 1/4 cup yellow onion, chopped
- 1/3 cup carrot, julienned
- 4 1/2 cup unsalted chicken stock
- 1 tbsp chicken bouillon powder
- 1 tsp annatto powder
- 1 tsp fish sauce
- 1/4 tsp freshly ground black pepper
- 2 nests sotanghon noodles
- 1/2 cup green cabbage, chopped
- to taste kosher salt (optional)
- 2 whole boiled egg, halved
- crispy garlic (optional)
- to garnish green onion, chopped
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