Sotanghon (Chicken Vermicelli)

My kids are kind of choosy when it comes to food but when I cook noodles it’s a go. At this point, I’m on the stage where I usually prepare food I’m sure my kids will eat to avoid squabble. But there are times I prepare something for them to try on so that little by little they can get accustom in eating different food. This one is great as snacks especially on rainy or cold weather.

Ingredients:

• 1 2 1/2 - to 3 -pound chicken
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 cup onion, minced
• 1 tablespoon finely minced garlic
• 1/2 cup minced onion
• 3 tablespoons cookin g oil
• 1/2 cup dried Chinese mushrooms(soak in 2 cups water, drain, add liquid to chicken broth)
• 1/2 cup anatto water
• 1/2 cup carrots, cut julienne-style and then in half
• 1/2 cup leeks, cut julienne-style and then in half
• 1/4 cup celery, cut julienne-style and then in half
• 1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
• fish sauce or salt and pepper to taste

Cooking procedures:

In a stockpot, boil chicken, bay leaves, peppercorns and 1 cup onion. Set aside and
let cool. Strain broth through a sieve. Set aside. Remove all flesh from the boiled
chicken. Discard the skin and cut chicken meat into thin strips.
In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over
high heat. Stir in carrots, leeks and celery. Add sotanghon noodles. Add fish sauce or
salt and pepper to taste.