Chicken Sotanghon Soup

I recommended serving this soup during rainy seasons or feeling under the weather. Best served specially if your are having a fever, those would force the sweat out of you. Although during the time of this writing, the country is mourning with the passing of an inspiration and a champion of the law. We salute you Ma'am! May you rest in peace, Senator Miriam Defensor Santiago....

Ingredients:

• 1 tbsp vegetable oil
• 1 tsp margarine
• 1/8 cup onion springs, chopped 
• 1/4 cup carrots, cut into small cubes
• 1 cup cabbage, shredded
• 1 part chicken breast or leg
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 6 cups water
• 1/4 tsp paprika
• 5 gloves garlic, minced
• 2 medium sized onion, minced
• 1/8 kg chicken liver
• 1 100g Vermicelli Noodles (Sotanghon), soaked and cut half

Cooking Procedure:

1. In a cooking pot, add water, chicken, salt, pepper, oyster sauce 1 onion and 2 gloves garlic. Bring to a boil and let it simmer until chicken becomes tender.
2. Remove chicken from the pot, but retain the stock in the pot. Let the chicken cool then shred the meat. Set aside.
3. In a skillet, heat oil and margarine. Saute onion until translucent and garlic until fragrant.
4. Add chicken and liver, then stir to combine. Let it simmer for a minute.
5. Add the carrots and cabbage, stir to combine then let it simmer for a minute.
6. Transfer the chicken and vegetable mixture to the cooking pot with the chicken stock.
7. Medium heat the cooking pot. Stir to combine then let it reboil.
8. Let it simmer until the vegetables are cooked. Then season with salt and pepper to taste.
9. Add the onion springs then turn off the heat.
10. Server while hot!!!

Tips:

• You may add celery for the spicy mint flavor.
• For superior flavor, use native chicken for it provides tasty chicken flavor.

Watch video here:

Just so you know:

Cellophane noodles (or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water. They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when cooked, resembling cellophane, a clear material of a translucent light gray or brownish-gray color.

In Philippine cuisine, the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears. They are also confused with rice vermicelli, which are called bihon in the Philippines.