Chicken Sotanghon Recipe - Allrecipes.com
Chicken Sotanghon Recipe
  • READY IN ABOUT hrs

Chicken Sotanghon

Recipe by  

"Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this dish. Both are equally delicious."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones.
  2. While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.
  3. Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.
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Reviews More Reviews

Mar 29, 2011

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.

 
Jan 26, 2012

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.

 

4 Ratings

Mar 26, 2012

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.

 
Apr 07, 2014

This was comfort food to me...similar to my Mom's. The older I get the more I want to learn Filipino recipes for my daughter to eat since she is mestiza. A little time consuming but worth it... I couldn't find the achiote powder but I found the seed so I crushed it to powder (be careful it may stain). I will have to try it with cabbage and carrots next time. I like my veggies. Also, my mom adds ginger to her recipe. Super tasty!

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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