Chicken Soup with Glass Noodles (Sotanghon)
Sponsored by Knorr Liquid Seasoning
Every culture has their version of chicken noodle soup and this is one of my nostalgic faves that my mom always made, called Sotanghon.
My version of Sotanghon adds Knorr Liquid Seasoning to boost the flavors and make cooking faster and delicious for our busy lives. The NEW larger bottles are easier for cooking because it pours out easily. I keep the smaller bottles on-hand to sprinkle over rice or cooked ramen. Very handy when the kids are raiding the fridge after school and they're making their favorite instant ramen.
This recipe is very easy and I hope you enjoy the show and subscribe to the channel on YouTube!
Chicken Sotanghon with Knorr Liquid Seasoning
- 3-4 chicken leg quarters
- 1 tablespoon annatto seeds
- 2 tablespoons vegetable or canola oil
- 1 medium onion, chopped
- 2-3 garlic cloves, chopped
- 6-8 cups of water
- 4 cups green cabbage
- 1 1/2 cups sliced carrots
- 1 tablespoon, fish sauce
- 1 tablespoon, Knorr Liquid Seasoning
- Chopped scallions
- Fried garlic
- Hard boiled eggs
- Chili oil
- Vermicelli rice noodles
Take the dry noodles and soak in hot water.
Heat oil to medium-low heat in a pot or wok. Add annatto seeds and saute until the oil is infused with the color, for about 2-3 minutes. Then, carefully take out the seeds and set aside.
Bring heat up to medium-high heat. Add onions and garlic and saute until translucent. Add chicken and water and let boil until chicken is cooked and soft.
Take the chicken out and shred meat off the bone. Place the shredded chicken back in the boiling water. Add fish sauce and keep simmering.
Then, take the soaked noodles and add into pot. Stir until softened.
Add the cabbage and carrots and cook until cabbage softens for about 5 minutes. Turn off the heat.
Ladle into bowls and garnish with scallions, hard boiled eggs, fried garlic and chili oil.