Description
Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish. Both are equally delicious.
Ingredients
- 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
Instructions
- Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and 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 chicken and allow to cool
- then remove meat from the bones and shred with two forks. Discard the skin and bones.
- Meanwhile
- place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable
- about 30 minutes. Remove mushrooms
- reserving water; slice
- and set aside. Place noodles in reserved water
- adding more warm water if needed to cover; allow to soak until soft
- about 10 minutes. Drain and cut noodles if desired.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened
- about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat
- sliced shiitake mushrooms
- and fish sauce; season with salt and pepper.
- Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 10