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Chicken Sotanghon

It's been a while since the last I made a sotanghon recipe so I volunteered to make one during a simple birthday lunch. I love making sotanghin guisado one using shredded chicken with lots of ground pepper. And cooking one is just very simple and this recipe can be used in making either a dry pancit sotanghin guisado or a soup version.
Here's the simple recipe for making Chicken Sotanghon

Ingredients
  • 1 pack Sotanghon, 500 grams
  • 2 cups (cooked) shredded chicken 
  • 2 medium carrots, cut into strips
  • 1 medium cabbage, chopped
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 2-3 cups Chicken stock or water with 2-3 pieces of bouillon cubes, optional
  • Oil
  • Salt
  • Pepper
  • Sesame Oil, optional
  • Calamansi

How to cook Sotanghon Guisado
  1. In a large heated wok, place cooking oil and when hot enough saute garlic and onion.
  2. Add chicken then cook until brown. 
  3. Add carrots and stri fry for for a minute of two
  4. Pour in soup stock or water with broth cubes. Season with salt and pepper if needed.
  5. Place the sotanghon and let it "drown" in the broth by folding gently. Add water if necessary. 
  6. Adjust flavour by adding more soy sauces and other seasoning. 
  7. Place cabbage on top, cover and cook.
  8. Gently toss after 5 minutes for even cooking
  9. When noodles and vegetables are cooked, remove from heat drizzle with sesame oil.
  10. Serve with calamansi.
To make the soup version, just add more water and season it accordingly.

My sotanghon more than halfway done
All these measurements are just guides for this recipe. When I cooked this sotanghon, I never measured any of the ingredients and just relied on my own taste to make the final flavor. I liberally used black pepper as seen on the finished product. And it turned out very good based on the comments I got. And I can't wait for my next sotanghon cooking!

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