Vermicelli Sotanghon With Chicken And Wood Ear Mushrooms Recipes

PANCIT SOTANGHON

Steps:

• Soak mushrooms in a bowl of water.
• Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil.
• Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length.
• Drain mushrooms. Cut into 1-inch pieces.
• Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.

VERMICELLI (SOTANGHON) WITH CHICKEN AND WOOD EAR MUSHROOMS

Steps:

• Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, add annato seeds. Sauté until oil turns bright red. Remove annato seeds with a slotted spoon.
• Sauté garlic until golden brown. Add onions and cook until transparent. Add chicken, soy sauce and oyster sauce, season with salt and pepper and lightly brown. Add carrots and other vegetables if using stir-fry for 15 seconds. Remove and set aside.
• Pour in 1 cup of stock and bring to a soft boil. Add vermicelli noodles, pressing them into the liquid. Lower heat, cover skillet and simmer for 5 minutes. When dry, add another cup of broth. Stir chicken meat and carrot mixture and wood ear mushrooms into the noodles.
• Cover and simmer for another 5 minutes. Test noodles for doneness. Add more stock and simmer longer, if necessary. When sotanghon is tender and all the stock is absorbed, add green onion leaves and cilantro, adjust seasoning with salt and pepper. Stir for a few minutes until the green onion leaves are slightly wilted.
• Serve hot.

HERB BUTTER FOR POULTRY

Steps:

• In a bowl, Beat to combine all ingredients well.
• You can use just about anything to mold butter to desired shapes such as using a pastry bag with a large star tip and make rosettes (about 1 Tbsp each) onto a parchment lined baking sheet, or you can fill candy molds for different themes. Place in freezer until firm.
• Unmold and place butter pats into a ziploc bag. Store in freezer.

CHICKEN WITH SOTANGHON NOODLES

Steps:

• In a large saucepan, place the chicken with enough water to cover, and bring to a boil.
• Lower heat and simmer, covered, until chicken is tender; remove chicken from pot and cool somewhat.
• Strain stock in the pot and reserve.
• Debone the chicken and cut meat into large pieces.
• Heat the oil in a large skillet and add onion and garlic; cook until onion is tender.
• Add chicken, and fish sauce to the pan and simmer for a few minutes.
• Pour 2 tbsp hot water over the annato seeds in a small cup, stirring until bright orange; then strain off the water into the pan with the chicken meat along with the strained chicken broth.
• Bring everything to a boil; add noodles and chopped mushrooms and simmer for 15 minutes.
• Add green onions and season to taste with salt and pepper.