Chicken Sotanghon Recipe

Chicken breast: Sliced into strips, this lean protein is the main ingredient of the dish.

Sotanghon noodles: Also known as glass noodles, these are soaked in water before cooking.

Carrots: Julienned for a crunchy texture and a touch of sweetness.

Cabbage: Shredded to add volume and a mild flavor.

Onion: Chopped to enhance the aromatic base of the soup.

Garlic: Minced to provide a rich, savory depth.

Chicken broth: The liquid base that brings all the flavors together.

Fish sauce: Adds a distinct umami flavor typical in Filipino cuisine.

Soy sauce: Contributes a salty and slightly sweet taste.

Salt: Used to season the dish to taste.

Pepper: Adds a hint of spice and enhances the overall flavor.

Cooking oil: Used to sauté the garlic and onion.

When preparing sotanghon noodles, ensure they are properly soaked in water before adding them to the dish. This helps them cook evenly and absorb the flavors of the chicken broth. Additionally, when sautéing garlic and onion, make sure to do so until they are fragrant but not burnt, as this forms the aromatic base of the dish. For the chicken strips, slicing them uniformly ensures they cook at the same rate, preventing any pieces from being over or undercooked. Finally, when adding the carrots and cabbage, cut them into thin, even pieces to ensure they cook quickly and evenly, maintaining a pleasant texture in the final dish.

• Chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable alternative.

• Sotanghon noodles - Substitute with rice vermicelli: Rice vermicelli has a similar thin and translucent appearance, and it absorbs flavors well.

• Carrots - Substitute with bell peppers: Bell peppers add a different but complementary sweetness and color to the dish.

• Cabbage - Substitute with bok choy: Bok choy provides a similar crunch and mild flavor, making it a good alternative.

• Onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it lacks the fresh aroma.

• Chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter, vegetarian-friendly option.

• Fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the distinct fishy note.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• Pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of other oils.

• Allow the chicken sotanghon to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.
• Transfer the sotanghon noodles and chicken mixture into airtight containers. Divide into meal-sized portions for convenience.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume it within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the chicken sotanghon within 3-4 days.
• For longer storage, place the containers in the freezer. The sotanghon noodles and chicken can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, thaw frozen chicken sotanghon in the refrigerator overnight. This gradual thawing helps maintain the texture of the noodles and vegetables.
• Reheat the sotanghon on the stovetop over medium heat. Add a splash of chicken broth or water to prevent drying out and to restore some of the original moisture.
• Stir occasionally to ensure even heating. Once heated through, adjust the seasoning with salt and pepper if needed.
• Serve hot and enjoy the comforting flavors of your chicken sotanghon once again.

• Stovetop Method:

  1. Place a pot over medium heat and add a splash of chicken broth or water to prevent sticking.
  2. Add the leftover Chicken Sotanghon to the pot.
  3. Stir occasionally to ensure even heating.
  4. Heat until the noodles and chicken are warmed through, typically about 5-7 minutes.
  5. Adjust seasoning with a bit of salt or pepper if needed.

• Microwave Method:

  1. Place the Chicken Sotanghon in a microwave-safe dish.
  2. Add a tablespoon of chicken broth or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir halfway through to ensure even heating.
  6. Check if the noodles and chicken are heated through. If not, continue to microwave in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chicken Sotanghon in an oven-safe dish.
  3. Add a bit of chicken broth or water to keep it from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the noodles and chicken are thoroughly heated.
  6. Stir halfway through to ensure even heating.

• Steamer Method:

  1. Set up your steamer and bring the water to a boil.
  2. Place the Chicken Sotanghon in a heatproof dish that fits inside the steamer.
  3. Steam for about 10 minutes, or until the noodles and chicken are heated through.
  4. Stir halfway through to ensure even heating.

• Pot: Used for cooking the chicken and simmering the broth with vegetables and noodles.

• Knife: Essential for slicing the chicken breast into strips and julienning the carrots.

• Cutting board: Provides a safe surface for chopping the onion, garlic, and other vegetables.

• Wooden spoon: Ideal for stirring the ingredients as they cook to ensure even cooking and prevent sticking.

• Measuring cups: Used to measure the chicken broth accurately.

• Measuring spoons: Necessary for measuring the fish sauce and soy sauce.

• Bowl: Useful for soaking the sotanghon noodles in water before adding them to the pot.

• Colander: Handy for draining the soaked sotanghon noodles before adding them to the pot.

• Stove: Provides the heat source for cooking the entire dish.

• Tongs: Useful for handling the chicken strips while cooking.

Prep ingredients ahead: Chop onions, garlic, carrots, and cabbage in advance and store them in airtight containers.

Use pre-cooked chicken: Save time by using pre-cooked chicken breast or rotisserie chicken.

Soak noodles early: Soak sotanghon noodles in water ahead of time to cut down on cooking time.

Batch cook broth: Make a large batch of chicken broth and freeze in portions for quick use.

One-pot cooking: Use a single pot to minimize cleanup and streamline the cooking process.