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Chicken Sotanghon Guisado

panlasangpinoy's picture
Sotanghon Guisado is a noodle dish made from sotanghon. It is also known as cellophane noodles or Chinese vermicelli. The term “guisado” was derived from the Filipino word “gisa” which means to sauté.
Ingredients
  Vermicelli noodles 1⁄2 Pound (Sotanghon)
  Chicken 1 Pound
  Celery 1 Cup (16 tbs), chopped
  Onion 1 1⁄2 Cup (24 tbs), diced
  Whole peppercorn 1 Teaspoon
  Water 4 Cup (64 tbs)
  Annatto water 1⁄4 Cup (4 tbs)
  Garlic 3 Tablespoon, minced
  Onion leeks 1 Cup (16 tbs), chopped
  Fish sauce 2 Tablespoon
  Carrots 1⁄2 Cup (8 tbs), julienned
  Cooking oil 2 Tablespoon
Directions

1. Pour water in the cooking pot and apply heat.

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

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

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

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

6. Soak the noodles in water until it becomes soft.

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

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

9. Add-in chicken and cook for 2 minutes.

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

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

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

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

14. Serve hot. Share and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Servings: 
2
Subtitle: 
Filipino Vermicelli with Chicken
This video is in Filipino.

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