Chicken Sotanghon

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.