Sotanghon Guisado

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  • Cook Time : 0m
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  • 1/2 lb vermicelli noodles (sotanghon)
  • 1 lb chicken
  • 1 cup celery, chopped
  • 1 1/2 cups onion, diced
  • 1 teaspoon whole peppercorn
  • 4 cups water
  • 1/4 cup annatto water
  • 2 to 3 tablespoons garlic, minced
  • 1 cup onion leeks, chopped
  • 2 tablespoons fish sauce
  • 1/2 cup carrots, julienned
  • 2 tablespoons cooking oil


Step 1

Pour water in the cooking pot and apply heat.

Step 2

When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and chicken.

Step 3

Simmer for 40 to 60 minutes then turn off the heat and let cool.

Step 4

Remove the meat from the chicken using your hands. Discard the bones and skin. Set aside.

Step 5

Filter the liquid using a strainer and set aside. This will be the chicken broth.

Step 6

Soak the noodles in water until it becomes soft.

Step 7

Heat a clean wok or cooking pot and pour-in cooking oil.

Step 8

When the oil is hot enough, sauté garlic and the remaining 3/4 cup diced onions.

Step 9

Add-in chicken and cook for 2 minutes.

Step 10

Pour-in annatto water and chicken broth then bring to a boil.

Step 11

Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes.

Step 12

Add the noodles and fish sauce then cook for another 2 minutes.

Step 13

Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side.

Step 14

Serve hot. Share and enjoy!

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