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Filipino   -   Chicken Vermicelli (Sotanghon)   adapted from The Philippine Cookbook by Reynaldo Alejandro

  • 3 Pounds Chicken -- whole
  • 2 Medium Bay Leaf
  • 1 Teaspoon Pepper
  • 1 Large Onion -- chopped
  • 1 Tablespoon Garlic -- finely chopped
  • 1 Small Onion -- finely chopped
  • 3 Tablespoons Olive Oil
  • 1/2 Cup Chinese Mushrooms -- soaked in
  • 2 Cups Warm Water
  • 2 Tablespoons Anatto Powder -- mixed with
  • 1/2 Cup Water
  • 1 Small Carrot -- finely chopped
  • 1 Large Leek -- finely chopped
  • 2 Stalks Celery -- finely chopped
  • 1/2 Pound Vermicelli
  • Salt And Pepper -- to taste
Directions In stock pot, boil chicken, bay leaves, pepper and 1 large onion. Cook until chicken is done. Set aside and cool. Strain broth and reserve. Remove all meat from bones and reserve. Discard bones and skin. Shred meat. In large frying pan, saute garlic and small onion in oil until tender. Stir in chicken. Add anatto water and 3 cups of the chicken broth. Bring to boil. Stir in carrots, leeks, and celery. Soak vermicelli in hot water until soft. Add to pot and simmer for 5 minutes. Season with salt and pepper.
Serves 6
Time to Make 0:00

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