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EASY CHICKEN SOTANGHON

Ingredients:

2 tbsp STAR MARGARINE GARLIC
2 tbsp achuete oil
1 pack (250 g) MAGNOLIA CHICKEN TIMPLADOS ALL-AROUND GINILING
6 cups chicken stock
100 grams wood ear mushrooms (tenga ng daga), sliced and soaked in water (drain before use)
1 pc (100 g) carrot, sliced into half moons or strips
1 pack (500 g) sotanghon noodles, submerged in water and drained before using
1 tbsp patis (fish sauce)
1 tsp pepper

Procedure:

  1. In a pan, melt margarine with achuete oil. Stir-fry chicken until opaque in color. Add stock, mushrooms and carrot. Simmer until carrot is almost tender.
  2. Add noodles and cook until tender, stirring continuously. Adjust stock as needed. Season with patis and pepper.
Makes 8 servings.  
(Yield: 8 cups/1 cup per serving)

Note/s:

  • Heat 1 tsp achuete seeds in 2 tbsp oil until seeds turn dark. Strain and use oil.
  • Use regular MAGNOLIA CHICKEN STATION GROUND CHICKEN if ALL AROUND GINILING is not available but adjust seasonings.
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