Chicken Sotanghon
| Yield: | 8 Servings |
| Categories: | Poultry |
| 2 | Chicken backs to make stock | |
| 5 | c | Water |
| 1 | Chicken breast; boneless | |
| Sliced thinly, 2" long | ||
| 8 | oz | Bean thread noodles OR |
| Cellophane noodles | ||
| 6 | lg | Dried mushrooms |
| 1 | tb | Vegetable oil |
| 2 | Garlic cloves; minced | |
| 1 | md | Onion; sliced |
| 1 | tb | Fish sauce (patis) |
| 1/2 | c | Annatto water (see below) |
| 1 | Carrot; sliced thinly, | |
| About 2 inches long | ||
| 1 | c | Sugar peas |
| 4 | Stalks green onions; sliced | |
| Thinly crosswise | ||
| Salt and pepper to taste |
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