Chicken Sotanghon (Soupy Chicken with Bean Threads)

This recipe is good for the rainy days. A variation from the usual chicken soup we cook. It’s really good especially when you’re having stuffed nose like me right now.

Ingredients:

5 cloves garlic, minced

1 medium onion, sliced thinly

1½ chicken cubes

A pinch o ground pepper

½ kilo chicken thigh

1 liter water

4 oz. sotanghon (bean threads)

Directions:

1.   Sauté garlic in about 2 tbsp. cooking oil until slightly brown.

2.   Add in the onion, ground pepper and chicken cubes. Stir for a minute.

3.   Add the chicken and keep sautéing until the chicken turns brown.

4.   Boil the water in a big pot, and then transfer the sautéed chicken into it. Lower the heat to medium.

5.   Cook for about half hour.

6.   Add the bean threads and mix, keep uncovered until the sotanghon get cooked (about 3-5 minutes).

7.   Remove from heat and leave uncovered so that the bean threads don’t get overcooked.

8.   Serve hot and enjoy.

* You can use any part of the chicken that you prefer.
* You can also use regular or seasoned salt instead of chicken cubes, I just use it for most of my recipes because it seems to give a better end result. :-)