Pancit Sotanghon Guisado


3 tbsp. cooking oil
2 cloves garlic minced
1/2 cup onion sliced
2 cups flaked chicken
4-6 cups chicken broth
salt to taste or 1 tsp. fish sauce (patis)
ground pepper
1 cup dried mushroom soaked and sliced
1 cup shredded cabbage
1 carrot cut into sticks
1/2 shrimp shelled and devained
1/4 kilo dried sotanghon (mungbean noodles) soaked in water and cut in 3 inch length with kitchen shears
1 sprig onion finely cut
2 hard boiled eggs sliced
1/4 cup atsuete extract for coloring or 2 tbsp. anatto seeds

Saute garlic, onion, chicken and shrimps, add the vegetables then add seasonings and the1 cup of chicken broth, simmer for three minutes, then add another 3 cups of broth, bring to a boil. Drop in sotanghon, stir often until most of the liquid is absorbed, add the atsuete extract for color, add more broth until noodles are cooked, it must appear translucent, add mushrooms and cook for another 3 to 5 minutes. Add seasoning for taste. Garnish with green onions and sliced eggs.


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