🇵🇭 Chicken Sotanghon | Soups so good it can cure any sickness Ep. 32 Chicken Sotanghon is one of those Filipino comfort food that just hits, especially when you want something bolder other than your usual chicken noodle soup. My take is very garlic forward with a collagen rich broth *Most measurements are estimates. Season and adjust to your liking :)* INGREDIENTS: Chicken & Broth: - 1 whole chicken, portioned - water or chicken stock, as needed (chicken stock just makes it extra rich and chickeny) - bay leaf - Salt and ground black pepper, to taste Soup: - Annatto oil for frying - 10-15 cloves garlic, minced - 1 red onion, chopped - 1/2 cup celery, chopped - shredded chicken - Reserved chicken broth as needed - Fish sauce to taste - Black pepper to taste - Annatto seeds (atsuete), for coloring - sotanghon noodles (vermicelli noodles) - 1 large carrot, julienned - 1 Chinese cabbage, chopped - Quail eggs as needed, boiled and peeled Toppings: - Spring onions - Crispy garlic bits INSTRUCTIONS: - Portion the chicken and place it in a pot with bay leaf, salt, and pepper. Pour in the chicken stock and water, then simmer for around 40 minutes, or until the chicken is cooked through and tender. Remove the chicken and reserve the broth. Once cool enough to handle, remove the bones and shred the meat. - Heat the annatto oil, then lightly toast the minced garlic. Add the onion and chopped celery. Stir in the shredded chicken and pour in the reserved broth. Season with fish sauce and black pepper. - Place the annatto seeds in a fine-mesh strainer and dip them into the simmering soup, stirring gently until the broth turns a vibrant reddish-orange. Remove the seeds. - Add the sotanghon noodles and cook until they begin to soften. Follow with shredded Chinese cabbage, julienned carrots, and boiled quail eggs. Simmer until the vegetables and noodles are cooked through. - Ladle into a bowl, finish with chopped spring onions and crispy garlic.Serve hot and enjoy! #ASMR #CookingASMR #Soup #Soupsogood - @jujumaoo