Chicken Sotanghon Recipe

Chicken breast: Sliced into strips, this lean protein forms the base of the dish.

Sotanghon noodles: These glass noodles need to be soaked in water before cooking to achieve their signature texture.

Carrot: Julienned for a slight crunch and a touch of sweetness.

Onion: Chopped to add depth and flavor to the broth.

Garlic: Minced to infuse the soup with a rich aroma.

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

Fish sauce: Adds a distinct umami flavor that enhances the overall taste.

Cabbage: Shredded to add texture and a mild flavor.

Cooking oil: Used to sauté the garlic and onion.

Salt: To taste, for seasoning.

Pepper: To taste, for seasoning.

When sautéing the garlic and onion, make sure to cook them until they are golden brown and fragrant. This step is crucial as it forms the flavor base for the entire dish. Additionally, when adding the chicken strips, ensure they are evenly cut to cook uniformly. This will prevent any pieces from being undercooked or overcooked. Finally, when soaking the sotanghon noodles, use warm water to soften them quickly, making sure they are pliable but not mushy before adding them to the pot.

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

• sotanghon noodles - Substitute with rice vermicelli: Rice vermicelli has a similar thin and translucent appearance and texture, making it a good substitute for sotanghon noodles.

• carrot - Substitute with bell pepper: Bell peppers add a sweet crunch and vibrant color, similar to carrots.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor for those looking for a vegetarian option.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will lack the fishy undertone.

• cabbage - Substitute with bok choy: Bok choy has a similar texture and can add a slightly different but complementary flavor.

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

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• Allow the chicken sotanghon to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.

• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers to make reheating easier.

• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the chicken sotanghon within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Make sure the temperature is set at or below 40°F (4°C) to keep the chicken and vegetables fresh.

• For longer storage, place the airtight containers in the freezer. The chicken sotanghon can be frozen for up to 2-3 months. Ensure your freezer is set at 0°F (-18°C) or lower.

• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the noodles and vegetables.

• Reheat the chicken sotanghon on the stovetop over medium heat. Stir occasionally to ensure even heating. If the broth has thickened, you can add a bit of chicken broth or water to reach the desired consistency.

• Alternatively, you can reheat individual servings in the microwave. Place the soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.

• Always check the temperature before serving. The chicken sotanghon should be heated to at least 165°F (74°C) to ensure it is safe to eat.

• Enjoy your reheated chicken sotanghon with a squeeze of lemon juice or a dash of fish sauce to refresh the flavors.

• Stovetop Method

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

• Microwave Method

  1. Place the leftover Chicken Sotanghon in a microwave-safe bowl.
  2. Add a small amount of chicken broth or water to keep the dish moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the contents halfway through to ensure even heating.
  6. Continue microwaving in 1-minute intervals until the dish is heated through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Chicken Sotanghon to an oven-safe dish.
  3. Add a bit of chicken broth or water to maintain moisture.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for 15-20 minutes, or until the noodles and chicken are thoroughly heated.
  6. Stir halfway through the reheating process for even warming.

• Steamer Method

  1. Set up your steamer and bring the water to a boil.
  2. Place the leftover Chicken Sotanghon in a heatproof dish that fits inside the steamer.
  3. Cover the dish with a lid or aluminum foil.
  4. Steam for about 10-15 minutes, or until the noodles and chicken are heated through.
  5. Carefully remove the dish from the steamer and serve hot.

• Pot: A large vessel used for cooking the soup base and simmering the ingredients together.

• Stove: The heat source for cooking the ingredients and bringing the broth to a boil.

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

• Cutting board: A surface for safely chopping and preparing the vegetables and chicken.

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

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

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

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

• Colander: To drain the soaked sotanghon noodles before adding them to the soup.

• Ladle: For serving the hot Chicken Sotanghon into bowls.

Prep ingredients ahead: Chop onions, garlic, carrots, and cabbage in advance to streamline cooking.

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

Soak noodles early: Soak sotanghon noodles ahead of time to reduce cooking duration.

Batch cooking: Make a larger batch of chicken broth and freeze portions for future use.

Simplify seasoning: Use a pre-mixed blend of salt and pepper to quickly season the dish.