Authentic Filipino Chicken Sotanghon Recipe – A Family Favorite!

Are you looking for a delicious and unique Filipino dish to add to your family’s dinner table? Stop your search right here; the Authentic Filipino Chicken Sotanghon Recipe is all you need! This traditional recipe is packed with flavor, warm spices, and an array of vegetables that will have everyone in your family asking for seconds. Read on to learn how to make this classic Filipino dish!

What is sotanghon?

Sotanghon is a popular Filipino noodle dish made with cellophane noodles, also known as sotanghon or glass noodles. This recipe also includes savory and juicy chicken chunks, along with diced carrots, red bell peppers, and onions to add color and flavor. The combination of these ingredients creates a delicious meal that can be served on its own or as part of a larger feast.

Ready to give this Authentic Filipino Chicken Sotanghon Recipe a try? Gather the ingredients and get ready for a flavorful experience that your family won’t soon forget!

SEE THE FULL RECIPE BELOW!

Chicken Sotanghon

5 from 1 vote

Course: SoupsCuisine: FilipinoDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

240

kcal

Total time

1

hour 

15

minutes

This traditional recipe is packed with flavor, warm spices, and an array of vegetables that will have everyone in your family asking for seconds. Read on to learn how to make this classic Filipino dish!

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Ingredients

US Metric

• 600 grams 600 grams Chicken Breast with Bone (boiled and shredded) 

• 100 grams 100 grams Vermicelli Noodles (soaked 5 minutes, cut in halved)

• 7 cloves 7 cloves Garlic (minced)

• 1 medium 1 medium White Onion (minced)

• 2 stalk 2 stalk Celery (minced)

• 10 grams 10 grams Dried Woodear Mushroom (soaked in water for 5 minutes)

• 1/3 cup 78.07 g Celery Leaves (chopped)

• 100 grams 100 grams Cabbage (chopped)

• 200 grams 200 grams Carrots (julienne)

• 3 tbsp 3 Annatto Seeds (soaked in 1/4 cup hot water – 10 minutes)

• 3 tbsp 44.36 ml Fish Sauce

• 1/2 tsp 2.2 g Ground Mix Peppercorn

• 1 tbsp 14.79 ml Olive Oil

• 12 pcs 12 pcs Quail Eggs (hard boiled)

• Chicken Stock

• 12 cups 2839.06 ml Water

• 100 grams 100 grams Carrot (peeled and chopped)

• 1 medium 1 medium White Onion (peeled)

• 1 1 Dried Bay Leaf

• 1 tsp 4.4 g Whole Mix Peppercorn

Directions

• In a medium pot, bring water to a boil. Add the chicken breast and chicken stock. Let it simmer for about 15 minutes, or until the chicken is no longer pink in the middle and the juices run clear.
• Take the chicken out and let it cool. Keep the chicken stock. Shred the chicken and put it in a bowl.
• Put the noodles in a bowl with water and let them soak for about 5 minutes, or until they are soft. Drain and cut the noodles.
• Heat oil in the same pot over medium heat. Cook the onions, garlic, celery, and mushrooms until they are soft. Pour in annatto water (annatto seeds soaked in hot water) and stir.
• Mix the chicken shreds, fish sauce, and ground black pepper together.
• The chicken stock is poured. Get it to boil.
  Put in the vermicelli noodles and let them cook for 5 minutes. Add the carrots and quail eggs, and cook for another 5 minutes.
• Add the cabbage and celery leaves and let them cook for two minutes without a lid.
• Serve warm, and have fun!

Recipe Video

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