Chicken Sotanghon Soup
CHICKEN SOTANGHON SOUP was my recipe last night, just like my mother used to make, despite of the hot weather. This is one of Colby’s favorite soup dishes where I added some bitter gourd, locally known as ampalaya, for a nutritious meal. Chicken Sotanghon Soup is considerably will give you and your kids enough nourishment without causing any trouble in your tummy.
You can also try the Chicken Sotanghon Guisado for merienda or as a party dish.
CHICKEN SOTANGHON SOUP
6 cloves garlic, peeled and crushed
4 medium onions, peeled and sliced
250 grams vermicelli noodles (sotanghon)
250 grams chicken breast
1 1/2 liter water
1 medium ampalaya, seeded and sliced
2 tbsp. patis (fish sauce)
Soak vermicelli/sotanghon noodles in water. If strands are already soft, cut the strands into desired length and drain. Set aside.
Place chicken breast and 1/2 liter water in a small soup pot. Add salt and pepper. Add 3 cloves of garlic and half of sliced onions. Bring to a slow boil, covered, until chicken is cooked. Use a large spoon to skim any foam or scum off the top of the soup. Remove the chicken breast and put on a plate and cool completely. Reserve chicken stock. When chicken breast is cool enough to handle, remove the skin and take the meat off the bone; chop the meat into bite-sized pieces. Set aside.
In a medium soup pot or large saucepan, heat oil over medium heat. Saute the remaining garlic and onions. Add chopped chicken, saute for about 2 minutes. Add the remaining 1 liter water and the chicken stock. Bring to a full boil, covered.
Add the vermicelli/sotanghon noodles. Cook over medium heat for 5-8 minutes, covered.
Season with patis, salt and pepper.
Add the sliced ampalaya and serve while hot with white rice.