Sollongtang Recipes

CHICKEN SOTANGHON

Chicken Sotanghon image

Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish. Both are equally delicious.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

2 cups water
1 teaspoon salt
1 pound chicken legs
1 ounce dried shiitake mushrooms
8 ounces bean thread noodles (cellophane noodles)
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 ½ teaspoons achiote powder
1 tablespoon fish sauce
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
2 green onions, chopped

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, Carbohydrate 24.2 g, Cholesterol 29.8 mg, Fat 8.4 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 1.7 g, Sodium 736.8 mg, Sugar 1.5 g

SOLLONGTANG

Sollongtang image

Make and share this Sollongtang recipe from Food.com.

Provided by ChamoritaMomma

Categories Asian

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb rib eye steak
1 1/3 lbs beef shank
1/2 whole korean radish, found in Asian market
30 cups water
1/4 lb chinese noodles, found in Asian market
1 large green onion
5 garlic cloves, crushed
salt, to taste
black pepper, to taste
1/2 teaspoon Accent seasoning

Steps:

Cooking Directions.
Cut the beef into pieces and divide the radish into two pieces. In a large pot with a lid, boil the beef and radish in the water. Lower the heat and simmer for at least 2 hours until the meat is very tender. Skim off any particles that float on the surface.
Take the meat and radish out of the broth. Cool the broth and skim off the excess fat. Slice the meat thinly. Slice the radish into pieces 1/8" thick pieces.
Add the meat, radish and crushed garlic to the broth, then boil again.
Place noodles in serving bowls. Originally, you would use buckwheat noodles in the soup. Nowadays, you can put other thin noodles such as Chinese noodles.
Cut large green onion into rings. Add salt, black pepper, accent, and green onion and adjusting seasoning before serving.
Serve hot.

Nutrition Facts : Calories 312.5, Fat 21.3, SaturatedFat 6.3, Cholesterol 38.6, Sodium 164.6, Carbohydrate 18, Fiber 1.4, Sugar 0.3, Protein 12.7

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