February 07, 2014

CLASSIC CHICKEN AND EGG SOTANGHON


It has been cold lately and I know this dish has been posted some few months ago during the season of rain here in the Philippines. It may have been a good idea to cook sumptuous meal like these for your family this days. Due to some reason that I never got the chance to share the recipe with you, now I am re posting the photo along with the recipe. If you feel like doing your own version, go ahead in the kitchen and check out the ingredients.






INGREDIENTS:

250 Grams Vermicelli
250 grams white/breast chicken 
Eggs boiled and shelled
Chicken stock
Annato Seeds
2 tbsp minced garlic
2 tbsp minced onion
Fried garlic
green onions 
Fish sauce
White pepper
left over Pita bread which I fry in olive oil until golden brown as my replacement for croutons.

Procedure:

  1. Saute garlic, onions and white chicken in a pan.
  2. Pour in the chicken stock and let it boil.
  3. Once boiling, put the vermicelli and simmer until the noodles is soft and tender but not saggy.
  4. Season with fish sauce, white pepper and annato seed ( mixed with water to get the color and discard the seed) you may opt to use the powdered one if you want. 
  5. Put the eggs and turn off the heat and serve.
  6. Best served with fried garlic and green onions on top.
  7. Enjoy!!






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