½ cup of annatto water (to give reddish color, place 1 tablespoon of annatto seeds in 4 tablespoons
½ cup of julienned carrots, also cut in half
¼ cup of julienned celery
½ pound of vermicelli noodles (also called sotanghon noodles), soak in water until soft and cut to 6
Patis (fish sauce) to taste
Salt and Pepper to taste
Instructions
This is a Filipino dish that’s relatively easy to make and comforting to eat. This is based on a modified family recipe, source unknown. In stockpot, boil the chicken, bay leaves, peppercorns and 1 cup onion. Once done, set aside and let it cool. Strain the broth into a large bowl, set aside. With your hands, remove small strips of chicken meat from boiled chicken. Discard skin. Cut the strips into as many thin pieces
In a wok or frying pan, sauté the garlic and onion in oil until clear. Stir chicken, add annatto water and the 3 cups of chicken broth and bring to a boil over high heat. Stir in carrots, leeks, and celery. Add sotanghon noodles. Season with salt, pepper and if you prefer, fish sauce.
Originally Submitted
4/16/2013
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