How to cook sotanghon guisado recipes - Main entree
Place the chicken in a pot and cover with water by about 2-inches. Bring to a boil and reduce heat to a simmer. Cook the chicken, skimming off any foam that forms. ... Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. ... When the chicken is done, remove from the pot and let cool. Strain the broth and set aside. ...
A Filipino stir-fry noodle recipe with vermicelli noodles, fish balls, chicken cutlets and carrots. Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish.
Provided by: Lalaine Manalo
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 23
- 2 large chicken leg quarter
- 4 cups water
- 1 onion, peeled and quartered
- 2 cloves garlic, peeled and crushed
- 1 thumb-size ginger, , pounded
- 1 bay leaf
- 1/2 teaspoon peppercorns
- 1 tablespoon salt
- 4 pieces black fungus (tengang daga)
- 2 tablespoons canola oil
- 12 pieces snow peas, ends trimmed
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 large carrots, peeled and julienned
- 4 ribs celery, sliced thinly on a bias
- 2 tablespoons fish sauce
- 2 cups chicken broth (reserved from cooking the chicken)
- 1 teaspoon atsuete powder
- salt and pepper to taste
- 10 ounces (about 8 coils) sotanghon
- green onions, ends trimmed and chopped
- fried garlic bits
- calamansi or lemon, cut into wedges
- Calories: 296 kcal
- Carbohydrate: 36 g
- Protein: 10 g
- Fat: 12 g
- Saturated Fat: 3 g
- Cholesterol: 47 mg
- Sodium: 1576 mg
- Fiber: 2 g
- Sugar: 3 g
- Serving Size: 1 serving
- In a pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top.
- Cook chicken
- When broth clears, add quartered onions, crushed garlic, ginger, bay leaf, peppercorns, and about 1 tablespoon salt. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- Shred chicken
- With a slotted spoon, remove chicken and allow to cool. Shred chicken meat and return bones to the pot. Continue to simmer broth for about 10 to 15 minutes or until reduced to about 2 to 3 cups.
- Reserve broth
- Using a fine-mesh sieve, drain the broth, and discard bones and aromatics.
- Soak mushrooms
- In a bowl, combine black fungus and enough warm water to cover. Soak for about 30 minutes or until softened. Drain from water and with hands, squeeze excess liquid. With a knife, slice into very thin strips. Set aside.
- Saute snow peas
- In a wide skillet or wok over medium heat, heat oil. Add snow peas and cook, stirring regularly, for about 10 seconds. Remove from pan and drain on paper towels.
- Saute onions and garlic
- Add onions and garlic and cook until softened.
- Cook mushrooms
- Add mushrooms and cook for about 1 minute.
- Cook vegetables
- Add celery and carrots and cook, stirring regularly, for about 1 to 2 minutes or until half-done.
- Add fish sauce and cook for another minute.
- Set aside vegetable mixture
- Remove vegetable mixture from the pan and keep warm.
- Boil broth
- Add broth to the pan and bring to a boil.
- Add atsuete powder and stir until well dispersed. Season with salt and pepper to taste.
- Add noodles
- Add sotanghon noodles and using tongs, toss in the broth to loosen.
- Continue to toss for about 3 to 5 minutes or until noodles are cooked through but firm to bite. Add more of the reserved if needed.
- Add chicken and vegetables
- Add the shredded chicken and vegetable mixture, Toss to redistribute and cook until vegetables are tender-crisp and most of the liquid is absorbed.
- Add snow peas. Adjust seasonings if needed.
- Transfer to a serving plate and garnish with green onions and fried garlic bits. Serve hot with calamansi on the side.
How to Cook Sotanghon Guisado ( Vermicelli )
How to cook Sotanghon Guisado
Sotanghon Guisado: Stir-Fried Glass Noodles
Provided by: Jean | Lemons + Anchovies
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 17
- 8 ounces glass noodles (cellophane noodles, bean thread noodles) (NOT rice noodles)
- 4-5 large shiitake mushrooms, cleaned and sliced
- 12 medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 2 carrots, julienned
- 3 ribs celery, sliced diagonally (you can use green beans (the traditional ingredient instead of celery))
- 2-3 cups sliced green cabbage
- 1-2 tablespoons soy sauce (or fish sauce)
- 2 cups chicken stock
- 1/4 - 1/2 teaspoon annatto powder (for color; optional)
- Few tablespoons olive oil or vegetable oil
- lemon juice
- soy sauce or fish sauce
- ground pepper
- hard boiled eggs
- Soak the noodles for five minutes in a bowl with room temparature water. Drain and set aside. This makes them pliable but not ready to serve. If you wish, you can cut the noodles in half to make them easier to stir into the stir-fried vegetables.
- Heat one to two tablespoons of olive oil in a large pan. Add the shiitake mushrooms and season lightly with salt and pepper. Cook on medium heat until each side is golden, about five minutes. Remove from pan and set aside.
- In the same pan, add another tablespoo of oil and cook the shrimp, just until they turn opaque on both sides. Lightly season with salt and pepper while they cook. Remove from pan and set aside.
- Add two tablespoons of oil to the same pan and turn the heat to medium-high. Add the onion, celery and carrots and cook until the vegetables celery and carrots are crisp-tender and/or beginning to caramelize. Sweep the vegetables to one side of the pan and add the minced garlic, cooking until they're fragrant, about one minute. Stir into the rest of the vegetables then add the cabbage, a few tablespoons of chicken stock and one tablespoon of soy sauce (or fish sauce). Stir together for one or two minutes, just until the cabbage begins to wilt. Taste the vegetables. It might seem overseasoned with just one tablespoon of soy sauce but you still have the noodles to stir into. I would wait to add the final tablespoon soy sauce or fish sauce until you've added the noodles. Transfer the vegetables to a large bowl and set aside.
- In the same pan, add the two cups chicken stock and annato powder if you're using it and bring to a low boil. Add the drained glass noodles and lower the heat to medium or medium-low. The noodles will take about five minutes to absorb all the stock. When the stock has been almost completely absorbed stir the vegetables, shiitake mushrooms and shrimp into the noodles. You may need tongs or two spatulas for this. Keep the heat at medium or medium low. Taste and add the last tablespoon of soy sauce or fish sauce according to your taste.
- Transfer to a platter or on individual plates and garnish with lemon juice, fish sauce or sauce and freshly ground pepper.
Sotanghon Pancit Guisado
Provided by: Mia
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 16
- 300 grams sotanghon/vermicelli
- 1 liter hot water (for soaking the noodles)
- ¼ cup cooking oil/vegetable oil
- 1 cup fish balls
- ¼ kilo chicken thigh and legs (chopped )
- 1 medium onion (peeled & quartered)
- 3 cloves garlic (chopped)
- 1 tsp salt
- 1 tsp pepper
- 1 ½ tsp fish sauce
- 1 tbsp achuete powder
- 2 cups shrimp stock
- 2 medium carrots (julienned)
- 1 whole cabbage (sliced)
- 2 tbsp soy sauce
- 1 tsp oyster sauce
- Soak sotanghon/vermicelli in a bowl of 1 liter hot water. Let sit for 5 minutes or until noodles are tender. Drain water and set aside.
- Heat oil in a large pan or wok over medium heat. Tip in fish balls and cook for 3-5 minutes then transfer in a bowl.
- Using the same pan and oil, fry chicken until cooked through. Add onion and sauté until onion is translucent then fry garlic until fragrant.
- Add salt, pepper, fish sauce and achuete powder. Stir ingredients to incorporate.
- Pour 2 cups shrimp stock and add julienned carrots. Stir to distribute carrots then cover pan with lid. Simmer for 5 minutes or until carrots are tender.
- Add sliced cabbage then simmer again for 5 minutes or until cabbage are soft.
- Pour soy sauce, oyster sauce and sotanghon/vermicelli. Toss in with other ingredients until incorporated. Add fish balls mix then turn down heat to low. Let cook until sauce is reduced then turn off heat.
- Transfer in a serving dish then serve and enjoy. Bon appetit!
Provided by: lola
Total time: 85 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 10 servings
Number of ingredients: 13
- 2 cups water
- 1 teaspoon salt
- 1 pound chicken legs
- 1 ounce dried shiitake mushrooms
- 8 ounces bean thread noodles (cellophane noodles)
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons achiote powder
- 1 tablespoon fish sauce
- salt and pepper to taste
- 2 (14.5 ounce) cans chicken broth
- 2 green onions, chopped
- Calories: 210.2 calories
- Carbohydrate: 24.2 g
- Cholesterol: 29.8 mg
- Fat: 8.4 g
- Fiber: 0.8 g
- Protein: 8.9 g
- Saturated Fat: 1.7 g
- Sodium: 736.8 mg
- Sugar: 1.5 g
- 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.
- 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.
- 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.