Chicken Sotanghon Soup is the perfect comfort food for chilly days! Packed with tender chicken, nutritious veggies, and silky cellophane noodles, this Filipino dish is a satisfying and delicious way to cozy up.
Ingredients:
- For the Soup:
- 1 tablespoon canola oil
- 1 onion, peeled and thinly sliced
- 4 cloves garlic, peeled and minced
- 1 thumb-sized piece of ginger, peeled and julienned
- 1 pound chicken wings, tips removed and cut into 2-inch pieces
- 1 cup Chinese celery (kinchay), chopped
- 2 tablespoons fish sauce
- 7 cups chicken broth
- 1 teaspoon atsuete powder
- 1 large carrot, peeled and julienned
- Salt and pepper, to taste
- 4 ounces (about 2 coils) sotanghon (cellophane noodles)
- ½ head napa cabbage, shredded
- 3 hard-boiled eggs, peeled and halved
- Fried garlic bits (recipe below)
- Chopped green onions, for garnish
- For the Fried Garlic Bits:
- ½ cup oil
- 1 head garlic, peeled and minced
Instructions:
Prepare the Soup:
- In a large pot over medium heat, heat canola oil. Add the onions, garlic, and ginger and cook until softened.
- Add the chicken pieces and cook, stirring regularly, until lightly browned and the juices run clear.
- Stir in the Chinese celery and cook for 1-2 minutes until softened.
- Add fish sauce and cook for another 1-2 minutes.
- Pour in the chicken broth and bring to a boil. Skim off any scum that floats to the surface, then lower the heat. Cover the pot and let it simmer until the chicken is fully cooked.
- In a small bowl, combine about ½ cup of hot broth with atsuete powder. Stir until dissolved, then add the atsuete water to the pot.
- Add the carrots and cook for 1-2 minutes or until half-cooked. Season with salt and pepper to taste.
- Add the sotanghon noodles, gently pressing them into the broth to soften. Stir to separate the noodles.
- Once the noodles have slightly softened, add the napa cabbage and cook for another 2-3 minutes until the noodles are tender and the vegetables are crisp.
Make the Fried Garlic Bits:
- In a small pan over low heat, heat oil. Add the minced garlic and cook, stirring occasionally, for about 10-15 minutes until golden brown.
- Using a slotted spoon, remove the garlic from the pan and drain on paper towels. The garlic will continue to crisp as it cools.
Serve:
- Ladle the soup into bowls. Top with halved hard-boiled eggs, fried garlic bits, and chopped green onions. Serve hot and enjoy!
This dish is a hearty, flavorful way to warm up, perfect for family meals or special gatherings.
