INGREDIENTS:
- 2 lbs chicken, cleaned
- 4 ounces sotanghon (vermicelli noodles)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1/2 cup anatto water
- 1/2 cup carrots, julienned
- 3 tablespoons onion leeks, chopped
- 1/2 cup celery, chopped
- 5 cups water
- 2 tablespoons toasted garlic
- 2 to 3 tablespoons Patis (fish sauce)
- 3/4 cup cabbage, shredded
- 1 teaspoon ground black pepper
- 1 piece chicken bouillon
- 1 piece dried bay leaf
- Pour water in a saucepan, apply heat, and let boil.
- Put-in bay leaf and chicken. Simmer until chicken is tender.
- Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used to tenderize the chicken for later use (as chicken stock).
- Separate the chicken meat from the bone then tear the meat into small pieces. Set aside.
- Soak sotanghon noodles in water for 6 minutes
- In a cooking pot, pour-in cooking oil then sauté garlic and onion.
- Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
- Pour the chicken stock and let boil. Simmer for 30 minutes.
- Add the carrots and celery then cook for about 3 to 5 minutes.
- Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.
- Turn-off heat and transfer to a serving bowl.
- Top with toasted garlic and serve while hot.
