This quick easy dish you can make sunder 30 minutes have been familiar to many generations of Filipinos. A forgiving dish that can even be made with a scarcity of ingredients, or even use leftover vegetables from other dishes. Chicken sotanghon is a dish that any one can make.
How did Sotanghon arrive in the Philippines?
Sotanghon, also known as ‘cellophane noodles’, ‘bean thread noodles’, ‘crystal noodles’, or ‘glass noodles’ due to its transparent almost cellophane like look once cooked. These are usually made from mung bean starch, and sometimes potato starch, sweet potato starch, or tapioca starch mixed with water. These are usually found in Asian dishes like soups, stuffed in spring rolls, added to stir-fries, and casseroles.
In East Asia, countries like China use these noodles for stir-fry, hotpots and are used to imitate the appearance of shark’s fin which are a delicacy eaten in vegetarian soups. Some are added to cold salads, mixed with fried tofu and added in a popular Sichuan dish named ‘ants climbing a tree’ because the cellophane noodles are covered with spicy ground pork with sauce, which resembles the said image. Japan call cellophane noodles ‘Harusame’ or ‘Spring rain’ these are eaten in salads and hotpots, the Japanese even made a version of cellophane noodles made with konjac and tofu called ‘shirataki’. In Korean cuisine, these noodles are called ‘Dangmyeon’ which are commonly stir-fried with beef, vegetables, soy sauce, sesame oil, and sugar to make ‘japchae’ potato noodles used have a grayish-brown color. In India the glass noodles are called ‘Falooda’ and served on top of ice cream adding contrast to the ice cream. In Southeast Asia, Malaysia call these ‘tanghoon’, Vietnam was introduced to these noodles by Chinese immigrants and are cooked similarly to rice vermicelli. Even in the western world, Hawaii these noodles are called ‘long rice’ used to make chicken long rice, which are served at luaus.
What is Chicken Sotanghon?
This Filipino dish is commonly made with fresh or leftover chicken seasoned with salt and pepper, sautéed vegetables like carrots, onions, and garlic, sautéed with the chicken till it changes in color of till the vegetables are a bit tender, then boiled with water, and other seasonings like chicken broth, and bay leaves, an addition of thinly sliced or chopped cabbage, ending with sotanghon or glass noodles fully soaked in the broth and cooked and mixed till the noodles are translucent, soft, and ready to eat!
Although chicken sotanghon can be eaten any time of the day, it’s commonly eaten as a comfort food for sick days, cold or rainy weather, or days where you want to warm up and easily make a hearty bowl of soup. Try this simple recipe out to enjoy, chill, loosen up, and relax to keep the stress away.
A dish best served on rainy or cold weather, or days where you need a quick warm bowl of homey-goodness!
Simple Chicken SotanghonCourse: Main
A dish to help you warm up on cold nights!
2 chicken breasts (chopped)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 cup onion (sliced)
1/2 cup leeks
1 cup carrot (julienne)
4 tablespoons garlic (chopped)
5 – 6 cups water
1 chicken Knorr cube
2 bay leaves
2 cups cabbage (sliced)
250 grams sotanghon
- Prepare the chicken, season and massage this with salt and pepper. Set aside.
- In a pot at medium heat, add oil and sauté onions till slightly translucent, mix in leeks, carrots and garlic. Make sure to mix till these are coated in oil.
- Add chicken and cook till the chicken has slightly changed in color. Add water, Knorr cube, and bay leaves. Cover for 7 to 10 minutes.
- Uncover and add cabbage, mix and cover for 5 minutes. Add sotanghon, soak and mix well for 3 to 5 minutes or till noodles are soft.
- Serve topped with leftover leeks.
- You can also replace sotanghon with other noodles available.
- When using chicken with bones. You may need more time to cook this. Poke the chicken and make sure clear liquid comes out instead of red.
- If chicken cubes are not available, simply replace tis with other Knorr cubes.
Simple Chicken Sotanghon (Tagalog)
- 2 dibdib ng manok (hinati ng malaki)
- 1/2 kutsaritang asin
- 1/2 kutsaritang paminta
- 2 kutsarang mantika
- 1 tasa onion (hiniwa ng pahaba)
- 1/2 tasa leeks
- 1 tasa karot (hiniwa ng manipis)
- 4 kutsarang garlic (tadtad)
- 5 – 6 tasa water
- 1 chicken Knorr cube
- 2 bay leaves
- 2 tasa repolyo (hiniwa ng pahaba)
- 250 gramo sotanghon
- Ihanda ang manok, timplahan at imasahe ang asin at paminta ditto. Isantabi.
- Sa kawali na ininit sa kalan ng may katamtamang init, lagyan ng mantika, lutuin ang sibuyas, leeks, karot, at bawang. Haluin hangang lahat ng ito ay natakpan ng mantika.
- Idagdag ang manok, lutuin hangang nagiba ang kulay nito ng konti. Dagdagan ng tubig, Knorr cube, at bay leaves. Takpan ng 7 0 10 na minute.
- Tangalan ng takip at idagdag ang repolyo, haluin at takpan muli ng mga 5 minuto. Lagyan gn sotanghon, ibabad at haluin ng 3 o 5 na minute o hangang lumambot ang sotanghon.
- Ihanda at wisikan ng natitirang leeks.