Chicken Sotanghon

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

    Rizal, Philippines
    8 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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