Chicken Sotanghon

Qty	Unit	Ingredient
2	whole	Chicken backs
5	cups	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
1	each	Chicken breast » boneless, thinly sliced
8	ounces	Bean thread noodles
6	large	Dried mushrooms
1	tablespoon	Vegetable Oil	Vegetable Oil Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and Read more...
2	cloves	Garlic » minced	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1	medium	Onion » sliced	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
1	tablespoon	Fish Sauce	Fish Sauce Fish sauce is like the salt of Southeast Asian food, used to bring out the flavors in food with its unique umami kick. While it might smell strong straight from the bottle, it transforms Read more...
1/2	cup	Annatto Water
1	medium	Carrot » thinly sliced	Carrot Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious, carrots are used Read more...
1	cup	Sugar peas
4	stalk	Green Onions » thinly sliced
1	dash	Salt » to taste	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	pinch	Black Pepper » to taste	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...

Prep Time	Process Time	Overall Time
1 Hour	20 Minutes	1 hour 20 minutes

Directions:

1. Boil chicken backs in 5 cups water for 25 to 30 minutes. Season with salt.

2. Strain the chicken stock and discard the bones.

3. Soak dried mushrooms in water for 20 minutes.

4. De-stem and slice thinly when expanded to double in size. Set aside.

5. Soak bean thread noodles in water until soft.

6. Drain and cut into 6 inch lengths with scissors. Set aside.

7. In a deep nonstick pan over medium heat, saute garlic, in oil until lightly browned.

8. Add onion, cook for 1 minute.

9. Add sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little salt and pepper.

10. Cook for about 8 minutes or until mushrooms are cooked.

11. Add 2 to 3 cups chicken broth.

12. Bring to a boil, correct seasonings to taste.

13. Add the drained bean thread noodles.

14. Cook for about 8 minutes, stirring gently until liquid has been absorbed and noodles are tender. Be careful not to mash noodles when stirring.

15. Add sweet peas and sliced green onions just before noodles are cooked.

16. Serve and enjoy.

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