Chicken Sotanghon

Name: Chicken Sotanghon
Cuisine: Asian
Ingredients: 17 ounces Sotanghon noodles, dried; 4 quarts water, separated plus more if needed; 4-6 chicken thighs; 5 cloves garlic, minced; 1/2 red onion, julienne; 2 medium carrots, julienne; 2-3 pieces baby bok choy, stems and leaves separated, sliced thin; 3-5 button mushrooms, sliced; 5 fish balls, sliced rounds; 2 stalks scallions, sliced rounds; 1 can quail eggs; Crispy garlic oil, as needed; Fish sauce, to taste; Chicken bouillon powder, to taste; Black pepper, to taste

11 steps

Updated at: Thu, 17 Aug 2023 03:53:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3145.5 kcal (157%)

Total Fat99.7 g (142%)

Carbs450.7 g (173%)

Sugars14.5 g (16%)

Protein99.2 g (198%)

Sodium7537.9 mg (377%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

17 ouncesSotanghon noodles

dried

4 quartswater

separated plus more if needed

0.5red onion

2 piecesbaby bok choy

stems and leaves separated, sliced thin

2 stalksscallions

Chicken bouillon powder

to taste

black pepper

to taste

Instructions

Step 1

In a pot add the chicken and 2 quarts water. Season with fish sauce. Bring to a boil, then down to a simmer and cook for 45 minutes or until chicken is tender.

Step 2

Prep the vegetables white chicken is cooking, and set aside.

Step 3

When chicken is cooked, remove from the broth and let cook until you can touch it. Reserve the broth for later.

Step 4

Take the skin off the chicken and air fry, bake, or deep fry to make the crispy.

Step 5

Take the chicken off the bones and shred with your fingers. Set aside

Step 6

In a large pot sautee the carrots for 1 minute. Followed by the the onions and garlic. Sautee for another minute. Add the bok choy stems, mushrooms, and fish balls. Sautee for another minute. Remove the veggies from the pot. Season with chicken powder and black pepper.

Step 7

In the same pot, add the chicken broth and 2 more quarts of water, and bring to a boil.

Step 8

Once boiling, add the noodles. The sotanghon LOVES to absorb liquid, so if you like more soup, this is the time to add more water…like a lot of water. So make sure your pot is big enough.

Step 9

When the noodles soften, add the chicken and vegetables and bring to a boil again.

Step 10

Season with more fish sauce and turn off heat. Add the bok choy leaves and quail eggs. Mix gently.

Step 11

Serve in a bowl and top off with some scallion, chicken skin, and crispy garlic oil. Enjoy warm.