Chicken Sotanghon soup is favored especially during cold rainy season just like Tinola recipe. I used to remember that there is really a similarity between the two although in Chicken sotanghon, you don’t include sayote or any green leafy veggie. I always like chicken sotanghon in a cup were I can always carry when I go to office since we do have hot and cold water dispenser. Even if it’s not that healthy to consider because of its ingredients, I still can taste the flavor of that chicken soup in an instant. Anyway here is my rendition of Chicken Sotanghon recipe.
½ kilo chicken (cut into parts)
1 medium onion (chopped)
1 lady finger chili
Sotanghon (vermicelli) 1 rolled portion
2 Garlic cloves (chopped)
Ginger (cut into thin strips)
Ground black pepper
Preparation / Method on how to cook Chicken Sotanghon :
Step 1: Clean the chicken first by washing it in running water. Next you need to rub it with salt to remove the unpleasant odor.
Step 2: Prepare the pan and put the chicken pieces into it with half a teacup water and salt and let it simmer for some time. Once the water is drained, that is the time that you need to put oil.
Step 3: Sauté the chicken till it gets light brown once you put the cooking oil. The next step will be putting the garlic first and then the onions. Stir the chicken well together with the ingredients and once your onion is light brown in color, you can now put your ginger which is cut into strips before adding some fish sauce for about 2-3 tbsp.
Step 4: The next step will be adding the lady finger chili as you put ample enough of water into your chicken. You can also use chicken stock if you like or add some chicken bouillon cubes into the water that you place for your soup. Don’t worry, this recipe is a soup, so you can let those chicken pieces swim a lot.