INGREDIENTS:
- 3 small chicken thighs
- 1 bouillon
- 2 bay leaves
- 1 large onion
- 3 cloves garlic ,minced
- 2 tbs cooking oil
- 2 Sazon Goya or achuete
- 1/4 cup carrots,sliced
- 1/4 cup leeks,sliced
- 1/4 cup celery,sliced
- 1/2 pound sotanghon noodles, soaked in water and when soft,cut into 6.inch lengths
- salt pepper to taste
- scallion
- In a stockpot,boil chicken,bay leaves,peppercorns,onion,bouillon,sazon goya.
- Set aside and let cool,Strain broth and 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 onion in oil until transparent.
- Stir in chicken. Add about 2 cups chicken broth and bring to boil over high heat. Stir in carrots,leeks,and celery. Add sotanghon noodles. Add patis and pepper to taste.. Top with chopped green onion
Source: Step By Step Recipe
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