Yolly's Free Recipes
1 2 1/2 - to 3 -pound chicken
2 bay leaves
1 teaspoon peppercorns
1 cup onion, minced
1 tablespoon finely minced garlic
1/2 cup minced onion
3 tablespoons cookin g oil
1/2 cup dried Chinese mushrooms(soak in 2 cups water, drain, add liquid to chicken broth)
1/2 cup anatto water
1/2 cup carrots, cut julienne-style and then in half
1/2 cup leeks, cut julienne-style and then in half
1/4 cup celery, cut julienne-style and then in half
1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and,
when soft, cut into 6-inch lengths
patis or salt and pepper to taste
In a stockpot, boil chicken, bay leaves, peppercorns and 1 cup onion. Set aside and
let cool. Strain broth through a sieve. Set aside. Remove all flesh from the boiled
chicken. Discard the skin and cut chicken meat into thin strips.
In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over
high heat. Stir in carrots, leeks and celery. Add sotanghon noodles. Add patis or
salt and pepper to taste.
Serves 6-8.