Chicken Sotanghon


Asian cuisine can surprise even the most discerning gourmet. A good example is this Filipino soup. You will never forget these flavours.


  • 2 cups of water
  • 1 teaspoon of salt
  • 1 pound chicken legs
  • 1 ounce dried shiitake mushrooms
  • 8 ounces bean thread noodles (cellophane noodles)
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ teaspoons achiote powder
  • 1 tablespoon fish sauce
  • salt and pepper to taste
  • 2 14.5oz cans chicken stock
  • 2 spring onions, chopped

Method of preparation:

Bring water to a boil in a large saucepan. Add the salt and chicken legs. Cook until the chicken is tender, about 20-25 minutes. Remove the chicken from the pan and leave to cool. Shred the chicken and set aside.

In a bowl, soak the dried shiitake mushrooms in warm water for about 15-20 minutes, until soft. Remove the mushrooms from the water, squeeze out any excess liquid and slice thinly.

In a separate bowl, soak the bean thread noodles in warm water for about 10-15 minutes until soft. Drain and set aside.

In a large saucepan or wok, heat the olive oil over a medium heat. Add the chopped onion and chopped garlic. Cook until the onions are soft and translucent, about 3-5 minutes.

Add the shredded chicken, sliced shiitake mushrooms, achiote powder and fish sauce to the pot. Season to taste with salt and pepper. Cook for a further 2-3 minutes, stirring occasionally.

Pour in the chicken stock and bring to the boil. Reduce the heat to low and simmer for 10-15 minutes.

Add the soaked bean thread noodles to the pot and cook for a further 2-3 minutes or until the noodles are heated through.

Serve the Chicken Sotanghon hot, garnished with chopped spring onions. Enjoy your delicious Filipino noodle soup!

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