Chicken Sotanghon Recipe

Ingredients

• 2 cups water
• 1 teaspoon salt
• 1 pound chicken legs
• 1 ounce dried shiitake mushrooms
• 8 ounces bean thread noodles (cellophane noodles)
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoons achiote powder
• 1 tablespoon fish sauce
• Salt and pepper to taste
• 2 (14.5 ounce) cans chicken broth
• 2 green onions, chopped

Directions

1. In a large pot, bring 2 cups of water and 1 teaspoon salt to a boil. Add the chicken legs and cook until the chicken is no longer pink in the center and juices run clear, approximately 10 minutes. The internal temperature of the chicken should reach at least 165F (74C).
2. Remove the chicken from the pot, reserving the cooking liquid. Let the chicken cool slightly. Then, shred the meat from the bones using two forks, discarding the skin and bones. Set aside.
3. While the chicken cools, place the shiitake mushrooms in a bowl and pour warm water over them to completely cover. Let them soak until soft and pliable, about 30 minutes. Afterward, slice the mushrooms and set them aside, reserving the soaking liquid.
4. In the same reserved water from the mushrooms, add the bean thread noodles. If needed, add more warm water to cover the noodles. Let the noodles soak for about 10 minutes until softened. Drain the noodles and cut them into smaller pieces if desired.
5. In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Cook, stirring frequently, until softened, about 5 minutes.
6. Add 1 teaspoons of achiote powder to the skillet and stir until the onions and garlic are well coated with the powder.
7. Stir in the shredded chicken, sliced shiitake mushrooms, and 1 tablespoon of fish sauce. Season with salt and pepper to taste. Continue stirring until everything is well combined.
8. Pour in the chicken broth and the reserved cooking liquid from the chicken. Bring the mixture to a boil and let it simmer for 5 minutes to allow the flavors to meld together.
9. Finally, add the soaked noodles to the pot. Cook for an additional 5 minutes, stirring occasionally, to combine all ingredients.
10. Once ready, garnish the soup with the chopped green onions before serving.

Nutrition Facts (per serving)