CHICKEN SOTANGHON RECIPE | ALLRECIPES
Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish. Both are equally delicious.
Provided by lola
Categories Noodle Soup
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones.
- While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.
- Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.
Nutrition Facts : Calories 210.2 calories, CarbohydrateContent 24.2 g, CholesterolContent 29.8 mg, FatContent 8.4 g, FiberContent 0.8 g, ProteinContent 8.9 g, SaturatedFatContent 1.7 g, SodiumContent 736.8 mg, SugarContent 1.5 g
CHICKEN DRESSING RECIPE | ALLRECIPES
This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.
Provided by Amanda Rader
Categories Stuffing and Dressing
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
Nutrition Facts : Calories 485.1 calories, CarbohydrateContent 44.3 g, CholesterolContent 118.6 mg, FatContent 29.5 g, FiberContent 2.8 g, ProteinContent 10.9 g, SaturatedFatContent 5.9 g, SodiumContent 1949.6 mg, SugarContent 6.7 g
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