Chicken Sotanghon (Chicken Vermicelli Noodle Soup)
INGREDIENTS:
  • 2 pcs. chicken thigh (bone-in and skin-on), chopped into bite sizes
  • 150 grams sotanghon (vermicelli or cellophane noodles)
  • 4 cloves garlic, chopped
  • 2 pcs. medium-sized onions, finely chopped
  • 1 thumb-sized ginger, julienned
  • 3 medium-sized potatoes, quartered
  • 1 ampalaya (bitter gourd), thinly sliced
  • 1 tsp. kasubha (safflower)
  • 4 pcs. celery stalks, finely chopped
  • 3 tbsps. patis (fish sauce)
  • 1.5 L water
  • extra water (for soaking)
  • salt and pepper to taste
  • 3 tbsps. cooking oil
  • a handful of celery leaves (for garnish)

 PROCEDURE:
  1. In a large pot or casserole, put the chicken, celery stalks, salt and pepper. Bring to a rolling boil and then set to simmer until the chicken is tender. Spoon off any scum that surfaced on the soup. Remove the chicken and set aside the broth.
  2. Soak the sotanghon/ vermicelli noodles in water for 2 to 3 minutes. When the noodles are soft, cut the strands into desired length. Drain and set aside.
  3. In a separate large saucepan, sauté the garlic, onion and ginger until very fragrant. Toss in the chicken pieces and fish sauce. Keep stirring to incorporate the flavors.
  4. Gradually pour in the chicken stock and bring to a full boil. Lower the heat to simmer. Add safflower and simmer for 3 minutes.
  5. Add potatoes and cook for 5 minutes. Add the bitter gourd and cook for another 3 to 5 minutes. 
  6. When the vegetables are almost done, add the vermicelli noodles and simmer for about 3 minutes or until the noodles are soft. Adjust the seasonings and remove from heat. Sprinkle some fresh celery leaves and leave aside for a few more minutes. Serve warm along with steamed rice.

**Number of Servings: 4

TIPS FROM ENZ:
  1. Tweak the flavors by adding/ substituting beef or seafood.
  2. To lessen the bitterness of ampalaya (bitter gourd), soak the sliced pieces in salt and water solution for 5 minutes. Gently rub them with fingers to strip off the white pulps from the inner portion and then quickly rinse and drain well before cooking.