Chicken Sotanghon

    55 mins

    Use sotanghon or bihon in this dish. Both are just as delicious.

    Rizal, Philippines
    9 people made this

    Serves: 10 

    • 1/2 kg chicken legs and thighs
    • 30 g dried shiitake mushrooms
    • 250 g sotanghon
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 3 tbsp olive oil
    • 1/2 tbsp achuete (annatto) powder for colour
    • 1 tbsp fish sauce (patis)
    • Salt and pepper to taste
    • 875ml chicken broth
    • 2 spring onions, diced

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Boil chicken in 500ml water with salt for 10 minutes. Cool and shred chicken. Discard skin and bones. Set aside broth.
    2. Soak shiitake mushrooms in water until pliable, about 30 minutes. Slice and set aside. Soak sotanghon in water until soft, about 10 minutes. Cut to desired length.
    3. Sauté onion and garlic in olive oil. Add the achuete and continue sautéing until the onion is well coated with the red-orange colour.
    4. Add chicken, mushrooms, fish sauce and salt and pepper to taste. Cook 5 minutes.
    5. Add 875ml chicken broth and the broth set aside earlier. Boil 5 minutes.
    6. Add the sotanghon and cook another 5 minutes. Garnish with spring onion and serve hot.

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    Reviews in English (9)


    Great recipe. A bit time consuming because of making the shredded chicken but so delicious I've made it a few times now (and I'm very picky about recipes when they take over 45 minutes to make). Achiote powder was hard to find. You might look for it under Annatto seed instead if you can't find it (it's a bright red powder). This flavor is what really makes this dish, in my opinion.  -  29 Mar 2011  (Review from Allrecipes US | Canada)


    I used oyster ear mushrooms and turmeric (it was all I had) and added shredded cabbage to the boil (for the fiber ). I dipped a warm hard roll in it, added a light salad and some iced tea. More than a meal. I thought it was an excellent recipe and far better even than I expected.  -  26 Mar 2012  (Review from Allrecipes US | Canada)


    This had a wonderful flavor. I couldnt find achiote powder so i used achiote paste and it didnt desolve well, but it was still very tasty. I think next time ill add a bit more broth because i like it a little more soupy. Im half filipino so this was a comforting and nostalgic dish.  -  26 Jan 2012  (Review from Allrecipes US | Canada)